Recipes from Ireland :: Irish Main Dishes Meat
From the kitchen of Sheelagh Ernst - Germany
Source: The Dairy Book of Home Cooking. I bought this from our milkman years ago while I was still at college :-)
Pastry crust for 9-in. plate or tin
2 level Tbsp. fresh white bread crumbs
2 level Tbsp. black treacle
1 level Tbsp. golden syrup or 3 level Tbsp.
golden syrup if omitting the black treacle
1/2 level tsp. finely grated lemon rind
2 tsp. lemon juice
Line plate or tin with pastry. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-in. edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees fahrenheit or Gas No. 6) for 1/2 an hour or until pastry is golden.
Serve with fresh cream, sour cream, natural yogurt or custard.
Serves 4.
