2 oz Butter
1 oz Lard or white vegetable fat
6 oz Plain Flour
FILLING
4 oz Raisins
5 fl Dry sherry
4 oz Soft Dark Brown Sugar
6 oz Golden syrup
2 oz Butter
2 lg Eggs
1 tb Cocoa Powder
6 oz Pecan Halves
Pastry: Run the fats into sieved flour. Mix in enough cold water to
make a firm dough. Wrap in cling film and chill while preparing the
filling.
Filling: Heat raisins and sherry in a pan until almost boiling. set
aside.
Heat sugar, syrup and butter in another pan until melted. Stir in
raisins and sherry. Set oven to 200C/400F/Gas Mark 6.
Roll out pastry on a lightly floured surface and line into a 23 cm (9
inch) flat tin.
Beat the eggs with the cocoa and add to the filling mixture with half
the pecans. Pour the mixture into the pastry case and arrange the
remaining pecans on top.
Bake for 20 minutes, reduce oven to 180C/350F/Gas Mark 4 and bake for
a further 20 to 25 minutes or until filling is set.
Cool a little and serve warm with ice cream or allow to go cold and
serve decorated with whipped cream and extra pecan halves.
Yields
6 Servings