Ingredients

• 190g (1 1/4 cups) plain flour
• 2 tablespoons pure icing sugar
• 125g unsalted butter
• 1 egg yolk
• 1-2 tablespoons water
• 70g (1 cup) fresh wholemeal breadcrumbs (made from day-old bread)
• 1 x 500g btl golden syrup
• 1 tablespoon finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 1/2 teaspoon ground ginger

Whiskey & brown bread ice-cream

• 120g (2 cups) fresh wholemeal breadcrumbs
• 75g (1/3 cup) demerara sugar
• 300ml pouring cream
• 300ml milk
• 5 egg yolks
• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) Irish whiskey

Method

• Step 1 To make the whiskey & brown bread ice-cream, preheat oven to 180°C. Line a baking tray with non-stick baking paper. Sprinkle breadcrumbs over the tray. Sprinkle with demerara sugar. Bake, stirring occasionally, for 20 minutes or until brown. Set aside to cool.
• Step 2 Combine the cream and milk in a saucepan and bring to simmer over medium heat. Remove from heat. Whisk together the egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture.
• Step 3 Return cream mixture to the pan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until the custard thickens and coats the back of the spoon. Set aside for 10 minutes to cool. Stir in the breadcrumb mixture and whiskey.
• Step 4 Pour the mixture into a metal container. Cover and place in the freezer for 6 hours or until firm. Roughly break up the ice-cream with a metal spoon and transfer to a large bowl. Use an electric beater to beat until smooth. Return to the metal container. Cover with foil and freeze for a further 4 hours or overnight, or until firm.
• Step 5 Place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in fridge for 30 minutes to rest.
• Step 6 Roll out pastry to a 15 x 40cm rectangle. Line an 11 x 35cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
• Step 7 Preheat oven to 200°C. Cover pastry base with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and pastry weights or rice. Bake for 10 minutes or until golden.
• Step 8 Sprinkle breadcrumbs over the pastry base. Combine the golden syrup, lemon rind and juice, and ginger in a bowl. Pour over the base. Bake for 25 minutes. Set aside to cool. Serve with ice-cream.