Method

• 1.
  For pastry, sift flour and 1/2 tsp salt into a food processor or bowl. Add butter and lard and work together, in the processor or with your fingertips, until mixture resembles fine breadcrumbs. Stir in 1 1/2-2 tbs cold water with a table knife (or process very briefly) until it comes together into a ball, then knead briefly on a lightly floured surface until smooth. Roll out and use to line a 23cm loose-bottomed tart pan. Chill for 20 minutes.
• 2.
  Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 15 minutes, then remove paper and weights and bake for 5-6 minutes until edges are biscuit-coloured. Remove and reduce oven to 180°C.
• 3.
  Stand the open jar or can of golden syrup in a pan of hot water for 5 minutes or until it is liquid, then measure out your required amount into the dried-out pan. Stir in the lemon juice.
• 4.
  Tip breadcrumbs into pastry case and spread out evenly. Carefully spoon over warm syrup and allow it to sink in and saturate the bread. Bake for 25-30 minutes until set and golden brown. Cool in the pan for 15 minutes, then transfer to a platter, cut into wedges and serve with ice cream.