Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Grease the tart tin with butter.

To make the pastry sift the flour and salt into the large mixing bowl or food processor bowl.

Add the butter and rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Place the egg yolk in a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

Wrap the dough in clingfilm and place in the fridge for 30 minutes.

Roll out the pastry on a lightly floured work surface and line the tart tin with it.

Scrunch up a large piece of greaseproof paper, open it out and place over the pastry. Fill with baking beans and bake in the preheated oven for 15 minutes.

Take out of the oven, remove the paper and baking beans and brush the pastry with the beaten egg. Return to the oven for a further 10 minutes. Remove from the oven and set aside to cool.

To make the filling, place the golden syrup in the small saucepan and heat until runny.

Place all the remaining filling ingredients in the medium bowl and stir thoroughly.

Pour in the golden syrup and stir in until fully incorporated.

Spread the filling evenly on the pastry base.

Place in the preheated oven and bake for 40 minutes until the pastry is golden brown and the filling set. If, after 20 minutes the tart is browning too much, place a piece of kitchen foil over the top.

Remove the tart from the oven and leave to firm up in the tin.

Take the tart out of the tin and transfer to a serving plate.

Serve warm or cold.