Ingredient:
150 g (5 oz) pecan nut halves
30 g (1 oz) unsalted butter
60 g (2 oz) light muscovado sugar
30 g (1 oz) caster sugar
125 ml (4 fl oz) golden syrup
3 tbsp brandy
1 tsp vanilla extract
2 tbsp single cream
¼ tsp ground cinnamon
Pinch of grated nutmeg
1 large egg, lightly beaten
2 egg yolks
Pastry:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cubed
About 2 tbsp cold water
1 egg white, lightly beaten
23 cm (9 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: put the flour into a bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to make soft dough. Leave to chill for about 30 minutes.
Roll out the pastry on a lightly floured work surface and line the flan tin. Bake blind in a preheated oven at 180℃ (160℃ fan, Gas 4) for 10 minutes.
Remove the beans and foil, lightly brush the pastry shell with egg white, and return to the oven for 1-2 minutes. Remove from the oven and set aside.
Spread the pecans out on a baking tray, and roast in the oven, turning occasionally, for 10-15 minutes. Reserve a few pecan halves and coarsely chop the remainder. Leave the oven on.
Put the butter into a heavy saucepan and cook over a gentle heat until it turns golden syrup and heat gently until the sugars dissolve. Add the brandy, bring to a boil, and cook for 5 minutes.
Remove from the heat and stir in the vanilla extract, cream, cinnamon, and nutmeg.
Whisk together the egg and egg yolks. Whisk a little hot syrup into the eggs. Add half of the syrup, little by little, then add the remainder. Leave to cool.
Arrange the chopped pecans and pecan halves in the pastry shell. Pour the syrup and egg mixture over them. Bake in the oven for about 40 minutes until golden brown and set. Leave to cool before serving.
150 g (5 oz) pecan nut halves
30 g (1 oz) unsalted butter
60 g (2 oz) light muscovado sugar
30 g (1 oz) caster sugar
125 ml (4 fl oz) golden syrup
3 tbsp brandy
1 tsp vanilla extract
2 tbsp single cream
¼ tsp ground cinnamon
Pinch of grated nutmeg
1 large egg, lightly beaten
2 egg yolks
Pastry:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cubed
About 2 tbsp cold water
1 egg white, lightly beaten
23 cm (9 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: put the flour into a bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to make soft dough. Leave to chill for about 30 minutes.
Roll out the pastry on a lightly floured work surface and line the flan tin. Bake blind in a preheated oven at 180℃ (160℃ fan, Gas 4) for 10 minutes.
Remove the beans and foil, lightly brush the pastry shell with egg white, and return to the oven for 1-2 minutes. Remove from the oven and set aside.
Spread the pecans out on a baking tray, and roast in the oven, turning occasionally, for 10-15 minutes. Reserve a few pecan halves and coarsely chop the remainder. Leave the oven on.
Put the butter into a heavy saucepan and cook over a gentle heat until it turns golden syrup and heat gently until the sugars dissolve. Add the brandy, bring to a boil, and cook for 5 minutes.
Remove from the heat and stir in the vanilla extract, cream, cinnamon, and nutmeg.
Whisk together the egg and egg yolks. Whisk a little hot syrup into the eggs. Add half of the syrup, little by little, then add the remainder. Leave to cool.
Arrange the chopped pecans and pecan halves in the pastry shell. Pour the syrup and egg mixture over them. Bake in the oven for about 40 minutes until golden brown and set. Leave to cool before serving.
