Ingredients Jump to Instructions ↓

  1. 6 oz Plain flour

  2. 5 oz Melted butter

  3. 1 tb Icing (confectioners) sugar

  4. 1 tb Water

  5. 3 1/2 oz Pecan nuts (broken large)

  6. 2 Eggs (size 3/medium)

  7. 2 oz Dark brown soft sugar

  8. 5 oz Golden syrup (corn syrup)

  9. 4 oz of the melted butter. (You should kneed together for a good mix). Divide between

  10. 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

  11. 375F/gas mark

  12. 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

  13. 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 --


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