Living Dining Kitchen Ideas

Recipe for Dinner.

SERVES 4-6

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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Mix 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.


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