Grease a 8- 10inch tart tin. Roll the pastry on a floured dusted surface to about 2 -3 mm thick and line the tart tin. Ensure the pastry is fitted to the case, then trim any excess pastry. Return to the fridge for a further 10 minutes.
In the meantime, over a low heat gently melt the golden syrup, treacle in a medium sauce pan until just softened.
Add in the lemon zest, ginger and fine white breadcrumbs.
Pour the mixture into the chilled pastry case and bake for 30-35 minutes until just set and soft to the touch. Remove from the oven and dust generously with icing sugar.
Serve warm with cream.
Keyword afternoon tea, baked dessert, bread, irish, Kevin Dundon, tart, treacle