I'm conscious we're in the New Year season and resolutions of sacrifice and self-denial abound. Veganuary, dry January and a plethora of hair-shirt virtue signalling to kick start procrastinated health regimes. Well, I think the country is suffering enough so in a contrarian fashion here's a delicious treat that's easy to make and scrummy to eat.
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Shortcrust pastry: 175g plain flour 62.5g unsalted butter (room temp) 62.5g caster sugar 1 egg + ½ a yolk Pinch of salt Icing sugar |
Pecan pie filling ingredients: 2 eggs 20g unsalted butter (melted) 200g golden syrup 75g dark muscovado sugar ½ tsp vanilla extract 150g chopped pecans |
For the filling:
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