In a large bowl, mix the 4 first ingredients and pass the mixture through a sieve so that there are no lumps.

In a big pot, caramelise the 8 tbsp sugar. Make sure that the caramel is relatively dark.

When the caramel is ready, add in the mixture and stir continuously until all liquid has been absorbed.

Empty the mixture in a round pan (28cm diam.) and bake for 5-10 mins under the grill depending on how hard we want the crust to be.