Gordon Ramsay made this sticky, sweet treat for Caffé Nero with the help of some prisoners in Gordon Behind Bars
Makes 8-10 bars
To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.
Place the biscuits in a food processor and blend until you have a smooth crumb.
Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.
To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.
Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.
Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.
Remove from the oven and allow to cool completely before cutting into rectangular slices.
To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.
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