PECAN PIE

Pastry 200g plain flour 115g unsalted butter (I used

lactose free) 2 tablespoons caster sugar A little cold water Filling 70g unsalted butter (I used lactose free) 100g brown sugar 140g golden syrup 2 large eggs, beaten (I used a no egg substitute) 1 teaspoon vanilla essence 115g roughly chopped pecan nuts 1. For the pastry place flour in a bowl and run in butter with fingertips until it resembles fine breadcrumbs. Stir in caster sugar and add enough cold water to mix into a firm dough. Wrap in cling wrap and chill for 15 minutes, until firm and then roll out. 2. Roll out the pastry and line a greased tart tin. Prick the base with a fork and chill for 15 minutes. 3. Blind bake the base in a 200 degree preheated oven for 10 minutes. Reduce the oven to 180 degrees and bake for a further 5 minutes. 4. For the filling, heat the butter, sugar and golden syrup in a saucepan until melted. Remove from hear and quickly beat in eggs an vanilla essence. Add pecans and pour into base. 5. Cook pie for 35-40 minutes, until the filling is just set. NOTE: Leave to cool slightly and rest before cutting.

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