| 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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