Butterscotch tart

1) Preheat the oven to 200°C, Gas 6
2) Line a flan tin with pastry, prick the surface lightly with a fork, line with baking paper and fill with baking beans. Bake blind, 15 to 20 minutes. Remove paper and baking beans and cool.
3) Blend the cornflour with a little milk to make a smooth paste.
4) Heat the remaining milk with the golden syrup, sugar and butter until well blended.
5) Stir mixture into the cornflour and return to the pan. Heat, stirring continuously, until the mixture thickens.
6) Poor into the cooled flan case and allow to set.