Recipe for Dinner.
350 g/12 oz/1/2 puff pastry (paste)
150 g/5 oz/1/2 cups pecan halves 75 g/3 oz/1/2 cup butter or margarine 175 g/6 oz/1 cup light brown sugar.
4 eggs, beaten.
60 ml/4 tbsp golden (light corn) syrup.
30 ml/2 tbsp boiling water.
5 ml/1 tsp vanilla essence (extract)
Roll out the pastry and use to line a 20 cm/8 in flan dish (pie) pan on a baking sheet. Reserve 25 g/1 oz/1 cup of the nuts for decoration and roughly chop the remainder. Cream the butter and sugar until light and fluffy. Beat in the egg a little at a time.
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Click on Photos for Next Living Dining Kitchen Ideas Gallery ImagesMix the syrup with the boiling water and stir into the mixture with the chopped nuts and vanilla essence. Turn into the pastry-lined dish and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 15 minutes. Put the reserved pecan halves on top to decorate, reduce the heat to 180°C/350l'F/gas mark.
4 and continue cooking for about 30 minutes or until the filling is a deep golden brown and set. Serve warm with cream.