Ready in 50 minutes plus cooling | Serves 12
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1. Preheat the oven to 180°C, gas mark 4. Tear 5 mini hot cross buns (about 185g) into small pieces on a baking tray; bake for 8-10 minutes, until brown and well dried..
2. Tip into a food processor; whizz to fine crumbs. Stir in 350g golden syrup and the zest and juice of 1 lemon.
3. Put the pastry case on a baking tray and pour in the filling, spread evenly, then bake at the bottom of the oven for 20-25 minutes, until bubbling and brown with a slight wobble in the centre.
4. Transfer to a wire rack to cool for at least 30 minutes and serve with clotted cream, if liked.