No messing about here, let's get baking...
Serves 12
Ingredients
Pastry
- 225g Plain Flour
- 2 tbsp Icing Sugar
- 150g Cold Unsalted Butter
- 3 tbsp Cold Water
Filling
- 140g Stale Brown Bread Crumbs
- 60g Butter
- 405g Golden Syrup
- 30g Black Treacle
- 1 tbsp Philadelphia
- 1 Egg and 1 Yolk
- 1 tbsp Lemon Juice
Method
- Begin by chopping your cold butter into small cubes and place in a large mixing bowl with the flour. Using only your fingertips, rub the butter into the flour by pressing your thumb into the butter and rubbing through your fingertips (pretend you are dealing cards, that's the motion your thumb should be doing.) This can also be done in a food processor.
- Once you have achieved a breadcrumb like consistency, add in your icing sugar and mix into the flour and butter. Then add your water and use a fork to cut it into the mix, just use a slicing motion through the dough.
- Once all the water is combined crimp the dough together between your thumb and finger, if the dough is ready it will hold.
- Turn the dough onto a floured surface and knead together, then wrap in parchment paper and leave to rest in the fridge for at least 2 hours.
- Once rested, place on a floured surface and roll into a large thin circle; big enough to fill your pastry tin. When the dough is larger than your tin base, carefully pick it up and line your pastry tin. Press the dough gently into the corners and up the sides of your tin and trim off any excess. Leave a slight ledge and this will help prevent your pastry from shrinking.
- Place in the fridge for a further 20 minutes to chill and pre-heat your oven to 170C Fan. Once chilled remove from then fridge and gently stab a fork all over the pastry base.
- Cover the pastry base and sides with parchment paper and add rice or pastry weights to weigh down the pastry ready to blind bake.
- Bake in your pre-heated oven for 15-20 minutes. While this is baking you can prepare your filling.
- Begin by placing chunks of stale bread in a food processor or by grating the bread by hand. It is important to use stale bread in order to form breadcrumbs, you can do this by leaving your bread out over night.
- In a pan add your butter, golden syrup and black treacle and heat over a medium heat. Continuously whisk until everything has melted together.
- In the meantime, once your pastry has baked leave to cool a cooling rack and remove the parchment paper and baking rice. Using a pastry brush, cover the base of your pastry using an egg wash (Egg and milk whisked together). Bake for a further 5-10 minutes.
- Once the syrup in the pan has melted together remove from the heat and add your tbsp of Philadelphia and lemon juice and whisk until there are no lumps of Philadelphia left.
- In a small bowl add your egg and yolk and whisk together, then gradually pour into the syrup, whisking continuously to make sure your egg doesn't scramble. Leave the syrup to cool for 5 minutes before adding the egg.
- Reduce your oven temperature to 150C Fan.
- Place your breadcrumbs into the base of the pastry case and bread evenly. Then pour the syrup equally over all the bread crumbs to ensure they are all covered.
- Place in your pre-heated oven and bake for 20-25 minutes or until there are no ripples when you tap the tin.
- Once baked remove from the oven and leave to cool on a cooling rack. This can be kept in the fridge for up to a week.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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