shortcrust pastry
1 cup golden syrup (can use corn syrup/honey but best with golden syrup *)
breadcrumbs - about 6 slices
grated rind and juice of 1 lemon
1 tsp ground ginger
Roll out pastry and use to line a pie tin
Warm the syrup over a gentle heat and add the breadcrumbs, lemon rind, juice and the ginger. Pour into the pastry case.
Bake in the oven at 190C/375F/Gas 5 for 25-30 minutes until the pastry is crisp and golden.
* Where ever possible best to use Tate and Lyle golden syrup. For those that live in the US a dark corn syrup will work but golden syrup is found in cost plus world market for around $4 a tin and is worth it 
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