Lyle's Syrup Fruit Cider Cake

Will you be doing any baking over Easter? This cake from Tate & Lyle would be a perfect yummy treat if you are entertaining or planning a picnic this weekend.


Ingredients:
175g plain flour
Pinch of salt
75g butter

Filling:
3 medium eggs
1 tbsp milk
50g Tate & Lyle Fairtrade Dark Brown Sugar
175g Lyle's Golden Syrup
50g butter, softened
½ tsp ground cinnamon
½ tsp vanilla essence
Finely grated rind of 1 orange
175g shelled walnut halves

Method:
Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in just enough water to give a soft but not sticky dough. Wrap in cling film and refrigerate for 30 minutes. Heat the oven to 200C/180C fan/gas 6

Roll out the pastry on a lightly floured surface then use to line a 30x 10cm/12x4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans, Place the tin on a baking sheet and bake blind in a preheated oven for 10 minutes. Remove paper and beans and cook for a further 5 minutes until lightly browned.

Meanwhile beat the eggs and milk together. Put the Tate & Lyle Fairtrade sugar and Lyle’s Golden Syrup in a saucepan and heat gently until combined. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs.

Scatter the walnuts over the pastry case then spoon the syrup mixture over. Reduce the heat to 170°C/150Cfan/gas 3 and cook for 30 minutes or until the filling is set.

Serve either hot or cold.