1/2 stick (4 Tbsp) 2 oz (50 g) butter
7/8 cup (175 g) 6 oz soft light brown sugar
3 eggs
8 oz (225 g) shelled pecan nuts
150 g (5 oz) golden syrup (substitute light corn syrup)
1 tbsp (15 ml) dark rum
2.5 ml (1/2 tsp) salt
double cream, (heavy cream) to serve
7/8 cup (175 g) 6 oz soft light brown sugar
3 eggs
8 oz (225 g) shelled pecan nuts
150 g (5 oz) golden syrup (substitute light corn syrup)
1 tbsp (15 ml) dark rum
2.5 ml (1/2 tsp) salt
double cream, (heavy cream) to serve
short crust pastry
2 cups (225 g) 8 oz flour (All purpose)
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 230°C (450°F) gas 8.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line a 25 cm (10 inch) pie plate. Prick the base well.
5. Bake the pie case for 5 minutes, then cool. Lower the oven temperature to 180°c (350°f) gas 4.
6. In a mixing bowl, cream the butter with the sugar until light.
7. Beat in the eggs, one at a time. Stir in the rest of the ingredients.
8. Fill the pastry case with the mixture and bake for about 40 minutes or until a knife inserted in the centre comes out clean.
9. Serve warm or cold, with double cream.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line a 25 cm (10 inch) pie plate. Prick the base well.
5. Bake the pie case for 5 minutes, then cool. Lower the oven temperature to 180°c (350°f) gas 4.
6. In a mixing bowl, cream the butter with the sugar until light.
7. Beat in the eggs, one at a time. Stir in the rest of the ingredients.
8. Fill the pastry case with the mixture and bake for about 40 minutes or until a knife inserted in the centre comes out clean.
9. Serve warm or cold, with double cream.
serving amount
serves 6
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