Individual Pecan Pies

6 oz Plain flour

5 oz Melted butter

1 tb Icing (confectioners) sugar

1 tb Water

3 1/2 oz Pecan nuts (broken large)

2 Eggs (size 3/medium)

2 oz Dark brown soft sugar

5 oz Golden syrup (corn syrup)

Mix together the flour, icing sugar, water and 4 oz of the melted butter. (You should kneed together for a good mix). Divide between 6 x 4 inch flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises) Place on a baking tray and blind bake in a preheated oven at 190C/375F/gas mark 5 for 10 to 15 mins (until golden brown) Remove and divide the chopped pecans between the pastry cases. Whisk the eggs, then stir in the sugar, syrup and remaining 1 oz melted butter. Beat well and spoon into the pastry cases, filling almost to the top. (this makes probably 50% TOO much mixture for me) Return to the oven for 25 to 30 minutes, until set and golden. Serve hot or cold with cream, creme fraishe or ice cream. Time: about an hour and a quarter for one batch. Source: Sainsbury's golden syrup suggested recipe
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