| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts, Pies, Cakes | 6 | Pies | |
INGREDIENTS
| 6 | oz | Plain flour |
| 5 | oz | Melted butter |
| 1 | tb | Icing (confectioners) sugar |
| 1 | tb | Water |
| 3 1/2 | oz | Pecan nuts (broken large) |
| 2 | Eggs (size 3/medium) | |
| 2 | oz | Dark brown soft sugar |
| 5 | oz | Golden syrup (corn syrup) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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