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This deep scrummy pie is brought to you just in time for thanksgiving and Christmas. Pecan nuts are native to the southern states of America and have been used by the indigenous people for thousands of years, though the earliest recipes found for the pies are 19th century. Eaten neat, with custard or vanilla ice cream, they're associated with special occasions.
Ingredients:
320g pack Jus-Rol ready rolled shortcrust pastry sheet
200g golden syrup
150g pecan halves
75g dark brown sugar
20g melted butter
2 eggs
1 tbsp molasses
1/2 tsp vanilla extract
Pinch of salt
Method:
Preheat oven to 180c (fan). Place the pastry in a 8” round baking dish and blind bake for 20 mins. Remove from the oven and allow to cool.
In a large bowl, whisk the eggs, then add the golden syrup, sugar, molasses, vanilla and salt until thoroughly combined.
Pour the mixture into the pastry case, fill just below the rim, then arrange the pecan halves on to the mixture.
Place in the oven and bake for appx 40-45 mins. The centre of pie should still be a little wobbly when ready. If the crust is browning too much, dome a piece of foil over the pie.
Once ready take out the oven and allow to cool.
Sometimes a more dramatic change is called for and Rosie was clearly in the mood for something different.
Some days she thought about a very short crop but I thought that was a look we could ease towards gradually. We could start today with a short transformation into a sassy, chic, shorter layered