• 1 quantity all-butter sweet shortcrust pastry (see page 10)
  • 200 g (7oz) runny honey
  • 200 g (7oz) light muscovado sugar
  • 75 g (3 oz) butter
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 150 g (5 oz) pecan nuts

Roll the pastry out thinly on a lightly floured surface until a little larger than a buttered fluted loose-bottomed flan tin, 23 cm (9 inches) in diameter and 2.5 cm (1 inch) deep. Line the tin (see page 14). Trim off the excess pastry with scissors so that it stands a little above the top of the tin. Prick the base with a fork, then chill for 15 minutes.

Line the pastry case with nonstick baking paper and baking beans and bake blind (see page 15) for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until the case is crisp. Remove from the oven, and reduce the oven temperature to 180°C (350°F), Gas Mark 4.

Meanwhile, put the honey, sugar, butter and cinnamon into a saucepan and heat gently, stirring occasionally, until melted. Take off the heat and leave to cool slightly.

Beat the vanilla with the eggs in a small jug, then gradually beat into the cooled honey mixture. Pour into the pastry case and arrange the nuts over the top. Carefully transfer to the oven and bake for 25–30 minutes until the filling is set and the nuts have darkened. Check after 15 minutes and cover the top loosely with foil if the top seems to be browning too quickly.

Leave to cool in the tin for 30 minutes before serving with scoops of vanilla ice cream.

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