Sticky pecan:Prep: 20 minutes
Cook: 50 mins
½ x 430g all butter shortcrust pastry (1 sheet), thawed
100g canadian maple syrup
3-four entire famous person anise
200g mild brown muscovado sugar
Three medium waitrose british blacktail unfastened variety eggs
200g pecan nut halves
Sticky pecan:Vanilla ice cream, to serve. Preheat the oven to 180c and place a baking sheet into the oven to warmness up. Roll out the pastry and use to line a 20cm deep loose-bottomed flan tin. Region inside the refrigerator even as you put together the filling.
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Area the maple syrup in a pan with the superstar anise. Heat over a medium warmth until simply simmering, then dispose of from the heat and set apart to infuse for 15 minutes. Dispose of the superstar anise. Cream the butter and sugar together till pale, then beat within the eggs one by one. Chop 1/2 the nuts and stir into the aggregate, then beat inside the maple syrup.
Sticky pecan:Pour the mixture into the organized tin and arrange the last pecan nuts on the top in a neat sample. Bake for 45-50 mins, on pinnacle of the preheated baking sheet, until the filling is set and the pinnacle is golden. Cool inside the tin for as a minimum 15 mins before reducing. Serve heat or bloodless with vanilla ice cream.
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