INGREDIENTS: (Serves 4 - 6)

PASTRY:

   1 1/2 cups plain flour
   Pinch of salt
   1/2 cup (80gms/3ozs) butter or margarine
   3 - 4 tbsps iced water

FILLING:

   1 1/2 cups (150gms/5ozs) pecan halves or pieces
   1/2 cup soft brown sugar
   3 eggs
   1/2 cup golden syrup (or corn syrup)
   1/4 cup melted butter or margarine
   1 tbsp milk
   Pinch of salt

METHOD:

Pre-heat oven to 180C/360F.

Sift flour and salt.

Cut butter or margarine into flour and using finger-tips, rub in until mixture resembles fine breadcrumbs.

Add 3 tbsps iced water and mix to form a firm dough, adding a little more water if necessary.

Roll out pastry to line a greased 24cm/9.5" pie dish.

Prick the pastry base and side with a fork in several places to prevent air pockets when baking.

Break eggs into a medium-sized mixing bowl, add brown sugar, melted butter, golden syrup, milk and a pinch of salt.

Beat mixture with a rotary beater until well combined.

Place pecans to line bottom of pastry shell.

Gently pour the syrup mixture over the top and bake until the filling is set. (Approx 40 - 50mins)

Allow to cool.

Decorate with whipped cream.