| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 1 |
oz |
Lard or white vegetable fat |
| 6 |
oz |
Plain Flour |
| 4 |
oz |
Raisins |
| 5 |
fl |
Dry sherry |
| 4 |
oz |
Soft Dark Brown Sugar |
| 6 |
oz |
Golden syrup |
| 2 |
oz |
Butter |
| 2 |
lg |
Eggs |
| 1 |
tb |
Cocoa Powder |
| 6 |
oz |
Pecan Halves |
INSTRUCTIONS
FILLING
Pastry: Run the fats into sieved flour. Mix in enough cold water to make a
firm dough. Wrap in cling film and chill while preparing the filling.
Filling: Heat raisins and sherry in a pan until almost boiling. set aside.
Heat sugar, syrup and butter in another pan until melted. Stir in raisins
and sherry. Set oven to 200C/400F/Gas Mark 6.
Roll out pastry on a lightly floured surface and line into a 23 cm (9 inch)
flat tin.
Beat the eggs with the cocoa and add to the filling mixture with half the
pecans. Pour the mixture into the pastry case and arrange the remaining
pecans on top.
Bake for 20 minutes, reduce oven to 180C/350F/Gas Mark 4 and bake for a
further 20 to 25 minutes or until filling is set.
Cool a little and serve warm with ice cream or allow to go cold and serve
decorated with whipped cream and extra pecan halves.
Source: Woman's Realm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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