Sticky nuttiness with lovely pastry makes these maple and pecan slices a great pud, especially when served with good vanilla ice cream.
Maple Pecan Slices
Preparation time 20 mins
Baking time 25-30 mins plus 4 hours chilling
Makes 12 slices
For the pastry:
180g plain flour
20g caster sugar
80g butter, cold diced
50-70ml water to combine
For the filling:
175g light brown sugar
100ml maple syrup
180g pecans, roughly chopped
1 Preheat the oven to 200˚C/180˚C fan/gas mark 5. Grease the baking tin well and set to one side.
2 To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs then stir through the sugar.
3 Make a well in the centre and add enough water to combine to a soft but not sticky dough. Wrap well in clingfilm and chill for 20 mins.
4 On a lightly floured surface, roll out the pastry and use to line the baking tin, trimming away any excess neatly.
5 In a pan, gently heat together the light brown sugar, maple syrup and butter until melted. Bring to the boil and bubble for 2-3 mins, stirring continuously. Remove from the heat.
6 Add the roughly chopped pecans to the pastry case and pour over the maple syrup mixture. Bake in the oven for 25-30 mins until just set in the centre. Remove and allow to cool before chilling to set completely (approx 4 hours). Cut into slices and serve.