Based on the recipe from The Ghan.
300-400g gluten-free or regular sweet short pastry
335g (almost 1 cup) golden syrup
2 tablespoons treacle
finely grated rind and juice 1 lemon
4 eggs, lightly beaten
1/2 cup gluten-free or regular fresh breadcrumbs
Thaw the pastry, if necessary. Preheat the oven to 200°C.
Roll the pastry to 3mm thickness. Line a 22cm flan or tart pan with the pastry. Chill for 30 minutes. Trim the edges. Line the pastry with foil. Fill with baking beans or rice. Bake blind for 15 minutes. Remove the foil and continue baking for another 10-15 minutes, until golden. Cool.
Whisk the remaining ingredients together in a bowl. Pour into the cooled pastry shell.
Bake at 180° for 30-35 minutes, until set. This can be cooked ahead and warmed in the oven or microwave before serving.
Great served with whipped cream or ice cream. Serves 8.