Syrup Lattice Pie
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Roll out the pastry on a floured surface and use it to line a round tart tin. Trim the edges and reserve any off-cuts.
Heat the golden syrup with the lemon zest and juice until runny then stir in the breadcrumbs. Spoon the filling into the pastry case and level the top.
Roll out the pastry off-cuts and cut them into thin strips. Twist each strip and lay it across the tart in a lattice pattern, securing the ends with a dab of water.
Bake for 25 - 30 minutes or until the pastry is cooked through underneath.