Gently mix in the flour to form a paste – this pastry is very soft.

Gently form a ball, wrap in clingfilm and chill for at least 4 hours.

Preheat the oven to 160ºC/gas 2½ and grease a round 22cm tart tin with a removeable base.

Roll out the pastry on a lightly floured surface to about 3mm thick.

Line the tin with the pastry, prick the base with a fork and blind bake for 10 to 12 minutes, until golden brown.

Remove from the oven and spread the molasses over the base.

Warm the golden syrup in a pan over a low heat.

Blitz the oats in a food processor and add most of them to the syrup with most of the breadcrumbs, reserving a handful of each.

Add the lemon zest and juice and stir to combine.

Beat and stir in the eggs, making sure the syrup mixture isn’t too hot.

Pour the mixture into the case and sprinkle over the remaining breadcrumbs and oats.

Cook in the oven for 30 to 35 minutes until the filling has lightly set and the top is a deep golden colour.

Cool in the tin for at least 5 minutes, then serve with double cream.