Sticky pecan and banana pieby liz hampshire |
| Preperation time: 30 mins Cooking time: 55 mins Serves: 8 |
| Recipe Ingredients |
| 2 ripe bananas; 200g pecan nuts; 340g frozen shortcrust pastry, thawed; 3 large eggs; 25 butter, melted and left to cool; 25g plain flour; 1 tsp vanilla extract; 115g muscavado sugar; 350g golden syrup; double cream or ice cream to serve! |
| Recipe Method |
| Lightly flour a clean surface and roll out the
pastry and use to line a 23cm deep loose-based tin. Prick the
pastry with a fork and chill for 30 mins. Using a large bowl beat the eggs with the melted butter, flour, vanilla extract, sugar and golden syrup. Chop half of the pecans and add them to the mixture. Slice the bananas and arrange them over the base of the pastry case. Pour the egg mixture over. Arrange the remaining pecans on the top. Bake in the oven for 10 minutes at gas7 then reduce the temperature to gas 3 and cook for a further 45 minutes. Serve with double cream or vanilla ice cream. |
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