For 4-6 portions you need

Short crust pastry

8 oz. flour, self-raising or plain pinch salt 2 oz. margarine 2 oz. lard approximately 2 tablespoons cold water

For the filling

4 tablespoons soft fine breadcrumbs 4 tablespoons warmed golden syrup juice 1 lemon

  1. Sieve flour and salt, rub in fat until it resembles fine breadcrumbs.
  2. Add water to make a firm dough.
  3. Roll out on floured board, line plate, trim and decorate edges,
  4. Prick base with fork,
  5. Mix breadcrumbs, syrup and lemon juice. Spread over pastry.
  6. Re-roll pastry trimmings, cut narrow strips, twist over filling, damping ends so they stick in position.
  7. Bake for time and temperature given; lower heat after 20 minutes if necessary. Oven temperature: moderately hot to hot. 400-425°F. —Gas Mark 6-7 Oven position: centre