Now if you need a winter warmer or just a very comfort food,

Let's get back to basics, I learned to cook this classic tart over 25 years ago at the Swan hotel in grasmere,

Peter coward was the general manager at the time and he would lust at the thought of this dessert on the menu,

And guess what ?

I've got the origional recipe that we used to use at the Swan back in the very early 80s,

it goes like this,

For the pastry ,

250g plain flour, 1 tablespoon caster sugar,half a scraped vanilla pod ( seeds only)

125g butter, 1 egg,

For the filling,

400g golden syrup, 100g fresh white breadcrumbs, chopped zest of 1 orange and the juice of 1 lemon.

Rub the butter into the flour until it is like breadcrumbs,

add the egg and gently knead to a smooth dough,

wrap in cling film and rest in the fridge for 10 minutes,

roll out the pastry on a lightly floured surface and line a flan ring with it,

prick the base with a fork

line the inside of the pastry flan with parchment paper and fill with dried beans,

bake it blind at 180c for 15minutes,

remove the beans and paper and place it back into the oven for 10 more minutes,

mix together the filling mixture and pour into the pastry case,

bake for 25minutes @ 160c and leave to cool for 10 minutes before serving with ice cream or custard,

you can add 50g of chopped hazelnuts or pecans to the filling mixture to make it a bit different,

I've got a couple of the origional Swan recipes and i'll share them all with you,

Happy Cooking,

Nick..