INGREDIENTS
600 gs
bread crumbs
300 gs
butter cook to beurre noisette
120 gs
olden syrup
4
eggs
150 mLs
double cream
1 tbsp
lemon zest
120 mLs
lemon zest
1 tbsp
vanilla extract
2 tsps
salt
380 gs
flour
150 gs
butter
150 gs
olden caster sugar
1 serving
salt
3
eggs
1 serving
vanilla extract