Pecan pie

INGREDIENTS

260g self-raising flour

2 teaspoons baking powder

200g soft light brown sugar

1/2 teaspoon salt

100g unsalted butter, softened

4 tablespoons maple syrup

75g instant custard powder

150g whole milk

3 medium eggs

70ml brandy

75g vegetable oil

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

150g pecans, chopped and toasted

80ml Plain syrup, maple glaze variation

Basic cream cheese frosting, maple variation

METHOD

Preheat the oven to 170°C and line two 12-hole muffin trays with cases.

Place the flour, baking powder, sugar, salt, butter, maple syrup and custard powder into a large bowl and slowly mix together until resembling breadcrumbs. In a jug, whisk the milk, eggs, brandy, oil and vanilla until combined. Gradually pour this into the flour mix while beating on a medium speed. Make sure you add the liquid gradually or you will get lumps in the batter. Once you have added all of the liquid, fold through 100 g of the pecans. Using a piping bag or tablespoon, fill the cases until two-thirds full. Sprinkle the tops with the remaining pecans.

Bake on a low shelf for 20–22 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a knife or skewer into the centre of each; it should come out clean.

As soon as they are cooked, prick them all over with a skewer and brush the tops with the glaze. Remove from the trays and place on a wire rack to cool.

To decorate, use the maple cream cheese frosting and top with a few whole pecans.

#pecanpie #peggyporschen #cupcakes #plainsyrup #creamcheesefrosting