250g golden syrup

zest 1 lemon, plus juice ½ lemon

5 tbsp gluten free breadcrumbs

200g pack lactose free butter, softened

200g golden caster sugar

3 medium eggs

200g gluten free self-raising flour

5 tbsp lactose free milk


Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and gluten free breadcrumbs and spread over the base of a 1.5 litre baking dish.

Beat the lactose free butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the gluten free flour and lactose free  milk and dollop over the syrup.

Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of lactose free custard, cream or ice cream and extra dribbles of syrup.

Recipe adapted from: Good Food

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