Ingredients serve 6 .

4 oz. white blended vegetable fat

1 oz. butter

6 oz. plain flour

pinch of salt

3 tablespoon cold water

Filling

3 eggs

1 tablespoon milk

6 oz. demerara sugar

6 oz. maple or corn syrup

2 oz. soften butter

1/2 teaspoonful vanilla essence

6 oz. halve pecan nuts

Method

1. Cream together the white fat and butter. Gradually stir in the stiffed flour and salt. Cream well after each addition. Add the water, mix thoroughly. Knead lightly with extra flour as this pastry is sticky to handle. Chill.
2. Roll out the pastry and line a 9-in . Heatproof clear flan dish ; flute the edge . Chill while preparing the filling.
3. Beat the eggs and milk together .
4. Boil the sugar and syrup together in a saucepan for 3 mins . Slowly pour on the beaten eggs . Stir in the butter and essence.
5. Use half the nuts to cover the base of the pastry case. Spoon syrup mixture over and cover with the remaining nuts.
6. Bake for 425/f, (mark 7) for 10 mins . Reduce heat to 325/f (mark 3) for a further than 45 mins until filling is set . Serve warm or cold with unsweetened whipped cream .

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