Archive for the ‘Pecans’ Category

Pecan Pie Popcorn Naked Cake (Lorraine Pascal)

April 23, 2017

Mini Maple Pecan Doughnuts (Use master recipe)

April 23, 2017

Blueberry Maple and Pecan Tart

July 27, 2016

Blueberry Maple and Pecan Tart Blueberry Maple and Pecan Tart 2

Maple Cheesecake

November 17, 2015

Maple Cheesecake

Fruit and Nut Bread Loaf

October 14, 2015

Fruit and Nut Bread Loaf

Fruit and Nut Bread Loaf

August 14, 2015

Fruit and Nut Bread Loaf

Perfect Pecan Pie (Felicity Cloake)

November 27, 2013

(Makes 1 x 23cm pie)

For the pastry
190g plain flour
¼tsp salt
75g cream cheese
110g butter, chilled
1.5tbsp very cold water
1.5tsp cider vinegar

For the filling
125g pecans
100g dark muscovado sugar
100g maple syrup
85g butter
200ml single cream
2tbsp cornflour
2tbsp bourbon
2 egg yolks
¼tsp salt

To make the pastry, mix the flour with the salt. Add the cream cheese and rub in, or pulse briefly in the food processor to combine, then cut the butter into 2cm chunks and rub in or pulse until it’s the size of a garden pea. Stir in the water and vinegar and pulse or rub in until the butter is the size of small petits pois.

Tip into a bag and knead until it comes together into a dough and feels slightly elastic. Form into a disc and chill for 45 minutes or up to 12 hours.

Grease a 23cm loose-based tart tin and roll out the pastry on a lightly floured surface to about 5mm thick. Use to line the tin, then chill for 30 minutes.

Meanwhile, heat the oven to 180C. Tip the pecans on to a lined baking tray and bake for about 6 minutes until toasted. Allow to cool slightly, then roughly crush half of them.

Prick the pastry base several times with a fork, line with foil and fill with baking beans, rice or dried pulses. Bake for 15 minutes, then remove the foil and beans and bake for another 6 minutes until golden.

Meanwhile, put the sugar, syrup, butter and cream into a heatproof bowl set over a pan of simmering water and stir together until it melts. Sprinkle over the cornflour and whisk until it thickens into a smooth, silky mixture. Take off the heat and stir in the bourbon, egg yolks and salt, followed by the crushed pecans.

Tip into the pie crust and arrange the remaining pecans on top. Bake for about 25 minutes until set on top. Allow to cool before serving.

Baked Pecan and Maple Apples

November 11, 2013

Baked Pecan and Maple Apples

Cherry Brownies (Jamie Oliver)

November 8, 2013

Cherry Brownies (Jamie Oliver)

Chocolate and pecan brioche twists (Dan Lepard)

October 15, 2013

I made the mistake of keeping a baked batch of these hugely rich twists in the freezer and then, within a week, managed to eat them all. So I can tell you they microwave from frozen quickly, though the chocolate turns volcanically hot, so be careful. Play with the flavours, you can’t go wrong.

Makes 8-10 twists
500g brioche dough (see recipe on this blog)
350ml cold and very thick Bird’s custard or homemade pastry cream
100g chocolate chips
100g pecan nuts, chopped
1 beaten egg
Demerera sugar, for sprinkling
Flour, for rolling

1 Roll the dough out to 30cm x 20cm, using flour to stop it sticking. Spread the custard over the dough. Cover half the surface with chocolate chips and nuts, then fold the rest of the dough over it and press down to seal.

2 Chill for 30 minutes then cut 3cm-wide slices, twist these and place on baking trays lined with non-stick paper. Cover and leave to rise for about 2 hours. Brush with beaten egg, sprinkle with demerara sugar and bake at 200C/180C fan/400F/gas 6 for 10 minutes. Then reduce the heat to 180C/160C fan/350F/gas 4 and bake for a further 10 minutes until they turn a deep, dark brown.