recipes
pecan tart
serves 6
1 quantity of rich flan pastry 40g(1
1
⁄2oz) butter, melted
see page 11 5ml (1tsp) vanilla essence
175g (6oz) pecan nuts 180ml (6floz) evaporated milk
175g (6oz) light soft brown sugar 2 eggs, beaten
15ml (1tbsp) golden syrup
1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork
and cover and chill for 20 minutes.
2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper
and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a
further 5 minutes. Remove from the heat. Reduce the oven temperature to
170°C/325°F/Gas Mark 3.
3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed
5, whisk together the remaining ingredients, until well combined.
4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on
top.
5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice
cream or whipped cream.
white chocolate cake
serves 8
For the cake: 2.5ml (
1
⁄2tsp) salt
150g (5oz) butter, softened 280ml (8floz) milk
300g (10oz) caster sugar 250g (9oz) white chocolate, melted
4 eggs For the truffle topping:
1 tsp vanilla extract 250g (9oz) white chocolate, broken into pieces
350g (12oz) plain flour 280ml (8floz) double cream
12.5ml (2
1
⁄2tsp) baking powder Dark chocolate shavings, to decorate
1 For the cake: preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two
20cm (8 inch) round cake tins.
2 Using the beater on speed 4, beat the butter to soften. Add the sugar and beat until pale
and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent
curdling.
3 Sieve the remaining dry ingredients into the bowl beating in at speed 1. Blend the chocolate
and milk together and then beat into the cake mixture.
4 Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10
minutes and then turn out onto a wire rack to cool.
5 To make the topping, place the chocolate in a bowl set over a pan of simmering water until
melted. Remove from the heat.
6 Using the whisk at speed 6, whip the cream until soft peaks form. Fold the chocolate into
the cream and use to sandwich the cakes together and spread the remaining mixture over
the top of the cake. Decorate with the dark chocolate shavings. Chill before serving.
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