Crust125g salted butter, ice cold and cubed1 and ½ cups flour3 tablespoons icing sugar¼ teaspoon baking powder Filling½ cup sugar35g salted butter⅓ cup golden/traditional/maple syrup125g pecans, coarsely chopped2 eggs, whisked
CrustSift dry ingredients together. Rub in butter. Pat into small tray (We used 9x11 inch. But a 9 inch square tray would be perfect). Bake in a well preheated oven on 180°c for 15 minutes or until set and lightly golden. Set aside. FillingMelt butter and sugar in a thick based pot on medium heat until liquid. Whisk in golden syrup. Remove from heat and add pecans. Cool slightly then temper eggs by adding a little sugar mixture into it, whilst whisking. Please whisk constantly, you don't want the eggs to scramble. Then add the rest of the mixture in and mix well until combined. Pour mixture evenly over the base and bake for 16-18 minutes until filling is set. Cool completely before slicing and serving. Serve as is or warmed up with ice-cream or cream. Enjoy!