Oh lordy lordy, this is a good recipe. I’m a greedy guts when it comes to puds, and I am not ashamed to admit that I had THREE slices of this in one day. In fact, one evening. Making the pastry is the hardest part of this recipe and if you were really desperate you could buy a shop bought one, although nothing beats making your own!
I muddled this recipe together after finding a few online and merging them together. I knew I wanted it to be rich and extra nutty so swapped out the sugars for brown and even used browned butter for that extra hit of caramel. There are plenty of tutorials online which demonstrate how to brown butter but essentially you just melt the butter in a pan and continue to let it bubble away until it turns a lovely golden colour.
Nuts can be expensive to buy – and tricky to get hold of during a pandemic seeing as we aren’t supposed to be leaving the house much so feel free to swap in whatever you have – I used a mixture of pecans and almonds and it was lovely!
You will need a 23cm pie dish; one with a removable base is best.
Blind baking involves lining the pastry with some baking paper and then tipping in something heavy to weigh it down. Baking beans are perfect for this, if you don’t have any you could fill it with rice – this rice can then be reused as baking rice over again!
For the pastry
- 225g Plain flour
- 160g Butter (cold and cut into cubes)
- Ice water – approx 4 tablespoons
- 1/4 tsp Salt
- To make the pastry, the easiest way is in the food processor! Add all of the ingredients except for the water to the food processor and pulse until it resembles a sandy/breadcrumb consistency. Add the water a tablespoon at a time and continue to pulse until it just starts coming together – usually after 3 for me.
If you are doing this by hand you will need to rub the butter and flour between your fingers until you reach the desired consistency. Add the water and swirl with your fingertips to bring the dough together.
The dough will seem quite dry – this is fine, tip it into some clingfilm, press into a disk and leave in the fridge for 20 minutes or so.
2. Roll the pastry out into a disk slightly larger than your pie tin – if it cracks too much, allow it to stand on the work surface for a few minutes.
3. Carefully lift the pastry into the tin and gently press into the edges of the base and sides. Trim off any excess and chill for another 10 minutes whilst the oven preheats to 175 degrees c.
4. Remove from the fridge and dock all over – blind bake for 15 minutes.
5. Remove the baking beans and parchment and bake for a further 5 minutes to dry the pastry out.
For the filling
- 160g Soft light brown sugar
- 200g Pecans
- 120g Golden syrup (corn syrup if you are in the USA)
- 160g Browned butter
- 3 Large eggs
- When the pastry comes out, allow it to cool for a few minutes whilst you crack on with the filling.
2. Firstly, toast your nuts! Pop them on a baking tray and roast them in the oven for 5-8 minutes (set a timer because you WILL forget about them)
3. Add all ingredients except for the nuts to a bowl and whisk well.
4. Remove nuts from oven and add to the wet mixture.
5. Add the filling to the pastry case and bake on 170 degrees c for 25-30 minutes. The filling will rise a little and you should remove it when it has set round the sides and has a tiny jiggle in the middle
Thats it – told you it was simple!