Yield: 6 Pies
Measure | Ingredient |
---|---|
6 ounces | Plain flour |
5 ounces | Melted butter |
1 tablespoon | Icing (confectioners) sugar |
1 tablespoon | Water |
3½ ounce | Pecan nuts (broken large) |
2 \N | Eggs (size 3/medium) |
2 ounces | Dark brown soft sugar |
5 ounces | Golden syrup (corn syrup) |
Mix together the flour, icing sugar, water and 4 oz of the melted butter. (You should kneed together for a good mix).
Divide between 6 x 4 inch flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises)
Place on a baking tray and blind bake in a preheated oven at 190C/375F/gas mark 5 for 10 to 15 mins (until golden brown) Remove and divide the chopped pecans between the pastry cases.
Whisk the eggs, then stir in the sugar, syrup and remaining 1 oz melted butter. Beat well and spoon into the pastry cases, filling almost to the top. (this makes probably 50% TOO much mixture for me) Return to the oven for 25 to 30 minutes, until set and golden.
Serve hot or cold with cream, creme fraishe or ice cream.
Time: about an hour and a quarter for one batch. Source: Sainsbury's golden syrup suggested recipe