You may also like
Ingredients
Ingredients
- 1 quantity sweet shortcrust pastry
- 4 eggs
- 185 g (6½ oz/1 cup) soft brown sugar
- 170 g (6 oz/½ cup) golden syrup
- 55 g (2 oz) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons plain (all-purpose) flour
- 300 g (10½ oz) walnut halves
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Line a 25 cm (10 inch) tart tin with the pastry and blind bake the shell. Reduce the oven to 180°C (350°F/Gas 4).
2. Whisk together the eggs, sugar, golden syrup, butter, vanilla and flour.
3. Roughly chop the walnuts, scatter over the base, then pour the filling over the top. Bake for 35–40 minutes, or until set and golden brown. Cover with foil if browning too much. Serve with cream or ice cream.
