recipes
pecan tart
serves 6
1 quantity of rich flan pastry see page 11
175g (6oz) pecan nuts
175g (6oz) light soft brown sugar 15ml (1tbsp) golden syrup
40g(11⁄2oz) butter, melted 5ml (1tsp) vanilla essence 180ml (6floz) evaporated milk 2 eggs, beaten
1Roll 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.
2Preheat 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.
3Chop 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.
4Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top.
5Bake for
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 (21⁄2tsp) baking powder | Dark chocolate shavings, to decorate | |
1For 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.
2Using 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.
4Divide 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.
5To make the topping, place the chocolate in a bowl set over a pan of simmering water until melted. Remove from the heat.
6Using 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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