• 200 g British plain flour, plus an extra 2 tbsps for the filling
  • 125 g unsalted butter, plus an extra 50g, melted, for the filling
  • 2 tbsp icing sugar
  • 4 medium British free-range eggs
  • 225 g Fairtrade soft light brown sugar
  • 170 g golden syrup, plus 1 tbsp to glaze
  • 0.5 tsp salt
  • 350 g pecan halves, 200g chopped and the rest left whole


  1. 1

    In a bowl, rub together the flour and butter until it resembles fine breadcrumbs. Stir in the icing sugar. Add enough water to mix into a firm dough. Roll out and use to line a 24cm loose-based tart tin. Chill in the fridge for 20 minutes.

  2. 2

    Preheat the oven to 200°C, fan 180°C, gas 6.

  3. 3

    Line the tart case with baking parchment, then fill with baking beans or uncooked rice and bake 'blind' for 10 minutes. Remove the baking beans and bake for a further 5 minutes, until firm.

  4. 4

    Meanwhile, make the filling. Whisk the eggs with the sugar in a bowl until combined. Add the golden syrup, salt and melted butter. Sieve in the extra 2 tablespoons flour and stir to combine. Add the chopped pecans and pour the mixture into the pastry case. Arrange the whole pecans on top.

  5. 5

    Bake for 10 minutes, then reduce the heat to 160°C, fan 140°C, gas 3 and bake for 30-40 minutes, until the centre no longer feels wobbly.Gently heat the extra 1 tablespoon golden syrup and brush over the top of the pie to glaze. Leave to cool before slicing.

  6. 6

    The top of the pie to glaze. Leave to cool before slicing.


    Cooks tip:

    When rolling out pastry, roll from the middle upwards then the middle downwards before turning 90 degrees and repeating. This helps the pastry roll evenly.

Nutritional Details

Each serving provides
  • Energy 2726kj 651kcal 33%
  • Fat 41.7g 60%
  • Saturates 12.8g 64%
  • Sugars 41.9g 47%
  • Salt 0.48g 8%

% of the Reference Intakes

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