Step 1

Make the pastry following Edd’s flaky pie dough recipe here and roll one disc of pastry on a lightly floured worksurface into a circle 5cm wider than your pie tin. Roll the pastry onto the rolling pin and carefully drape into the tin, trimming the excess so that there is an overhang of about 2.5cm. Roll the overhang up so it forms a long round sausage to sit on the rim of the pie tin. Using the thumb and forefinger of one hand and the forefinger of the other, crimp the pie and chill for 30 minutes until the pastry is firm.

Step 2

Heat the oven to 190C/ fan 170C/gas Line the pie with a crumpled sheet of baking paper and fill with baking beans or rice. Brush the crimped edge of the pie with  the beaten egg and sprinkle with a little demerara sugar. Bake in the oven for  20 minutes before removing the baking beans and baking for a further 10 minutes until the base is just starting to turn a light golden brown. Brush the inside of the pie with more beaten egg and bake for 2 minutes. This stage helps prevents a soggy base with wet fillings.

Step 3

Put the oats onto a rimmed baking tray and bake for 8-10 minutes until slightly toasty and a little darker.

Step 4

Put the tin of golden syrup into a bowl of hot water for about 10 minutes – this will make the syrup looser and makes the mixing easier later on.

Step 5

Put the eggs, golden syrup, sugar, rum, spices and vanilla into a large bowl and whisk together until smooth. Stir through the oats and chocolate, and mix together briefly. Pour into the blind-baked pie crust, put on a baking tray and into the oven. Immediately reduce the temperature to 150C/fan 130C/gas 2 and bake for 40-50 minutes or until the edges are puffed a little and the middle of the pie jiggles a bit. Remove from the oven and allow to cool completely before serving.