PERFECT PECAN PIE

Serves 8

1-2tbsp plain flour, for dusting 350g (12oz) sweet shortcrust pastry, shop-bought or see Apple And Blackberry Lattice Pie recipe, far right

300g (10½oz) pecans

100g (3½oz) butter

125g (4½oz) dark muscovado sugar

250ml (9fl oz) maple syrup 250ml (9fl oz) golden syrup 4 large eggs, lightly beaten 2tsp vanilla extract

Zest of 1 small orange

Ice cream, to serve

On a lightly floured surface, roll out the pastry and use it to line a 23cm loose-bottomed round tin or pie dish. Chill for 30 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4. Place half the pecans on a baking tray and roast for 10 minutes. Once cool, cut each one in half. Melt the butter in a pan, then tip into a medium bowl. Stir in the sugar, maple syrup, golden syrup, eggs, vanilla and orange zest.

Tip the chopped pecans into the pastry case, then the syrup mixture and the whole pecans. On a baking tray, bake the pie for 35 minutes. Leave to cool slightly, then remove from the tin. Serve with ice cream.

COOK’S TIP

Roll out the pastry thinly and chill well before cooking. You don’t need to blind bake it.