Rub 4oz butter into 8oz plain flour (or use processor pulsing about 12 times) to leave butter pea-like in mixture. Mix in 3 tbs water or 1 lightly beaten egg for a richer pastry. Bring together for dough until bowl is clean from pastry bits. Wrap pastry in cling film & leave in fridge 20mins.
Meantime butter a 9" round baking dish. Microwave 400g golden syrup 3 mins or heat until melted. Add breadcrumbs made from 4 slices of bread (5.5oz), zest of 2 lemons (or 1 orange), 2bs lemons juice, half tsp ground ginger. If it is runny add more breadcrumbs.
Remove pastry from cling film. Flatten into a round shape & turn pressing outwards with your fingers. Place in the round baking dish & use your knuckles to press into evenly into & along the sides of the dish. Prick pastry with a fork 9 evenly spaced times. Add the syrup/breadcumbs mix evenly ontop. Bake with the dish on a tray in 180 fan oven/200c for 10 mins. Reduce heat to 160 fan/180c. Bake a further 25-30mins until filling is set. Leave to cool & firm up in tin. Serve with clotted cream or homemade custard.
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