• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 240g plain flour
  • 25g icing sugar
  • 185g cold butter, diced
  • 1 tsp lemon juice
  • 1-2 tbsp ice cold water
  • Filling:
  • 180g pecan nuts
  • 80g butter
  • 1/3 cup golden syrup
  • 75g brown sugar
  • 2 eggs, lightly beaten
  • 20g plain flour
  • 25g self-raising flour


  1. Grease a non-stick 23cm loose-based fluted pie tin. Sift flour and sugar into a mixing bowl. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs.
  2. Stir in lemon juice and enough water to bind the ingredients together. Knead lightly to form a firm dough. Wrap pastry with cling film and chill for 30 minutes.
  3. Roll out pastry between two plastic sheets into a circle just sufficient to line the base of the tin. (Do not stretch pastry.) Trim and neaten the edges. Prick the base with a fork and chill for 20 minutes.
  4. Remove from the refrigerator and place a piece of greaseproof paper over the base of pastry. Place black-eye beans or any peas or even rice on the paper and bake blind in a preheated oven at 200 ºC for 15 minutes. Remove paper and beans.
  5. Filling:
  6. Scatter pecan nuts evenly over the pastry base.
  7. Put butter, sugar, golden syrup and eggs in a saucepan and melt over a low heat. Stir in sifted flours and blend well until mixture is smooth.
  8. Pour mixture over the pecan nuts. Place filled up flan tin on a baking tray and bake in a preheated oven at 180 ºC for 30 minutes or until filling is firm.
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