Instructions: Line a 20cm. pie plate or springform tin with the pastry, joining the pastry sheets to fit the tin properly and folding any excess under the rim to form a

"double crust". Prick all over then bake at 210 c. for 15 minutes or until golden. Cool.

Meanwhile, combine the molasses, golden syrup, water and baking soda and bring to the boil, stirring well. Set aside to cool slightly.

Mix the flour, sugar, spices and salt together then rub in the butter until the mixture resembles breadcrumbs.

Spread 1/4 of the crumb mixture over the pastry then pour over the molasses mixture. Top with the remaining crumb mixture then bake at 210 c. for 45 minutes or until deep golden and bubbly.

Cool before serving with thick cream, dusted with cinnamon.

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