300g plain flour
250g unsalted butter
2-3 tbsp cold water
50g granulated sugar
3 large eggs
250ml golden syrup
50ml maple syrup
110g butter - melted
1 tsp vanilla essence
Pinch of salt
120g pecan halves
Use a 23cm loose bottom flan case
Preheat oven Gas 4 / 180C / 160C fan. Place a baking tray in the oven.
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.
Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin. Trim away any excess pastry. Place in a fridge to chill for 30 minutes.
In a large bowl whisk together the sugar, eggs, syrups, butter, vanilla essence and salt then stir in the pecans, pour into the flan case, and bake for about 40-45 minutes until golden brown the middle of the filling should wobble a little when shaken. Note - you may need to place a piece of kitchen foil over the pie for the last few minutes of cooking to prevent it becoming too brown. Leave to cool in the tin.
Serve on an ANTA serving plate with cream or ice cream.