Pecan pie

Place the flour and sugar in a bowl and rub in the butter between your finger prints to form fine breadcrumbs.

Add the beaten egg and, using a knife and then your hands, form the pastry dough–adding a little water if required.

Place the dough in a plastic bag and chill for at least 30 minutes.

Place the dough on a floured surface and, rolling away from you and turning the pastry, roll out in to a circle bigger than the baking dish. Place the rolled pastry in to the dish (either by rolling around the rolling pin or folding in to quarters). Gently press in to dish, especially the corners, and leave at least half an inch all around the rim to allow for shrinkage. Chill the pastry-lined dish in the fridge. Place any spare pastry in a labelled bag in the freezer/fridge for another bake.

Place all the syrups, sugars and butter for the filling in a pan and gently heat so that all is melted and mixed. Allow to cool by placing pan in a bowl of cold water.

Heat oven.

Mix in beaten eggs, chopped nuts, rum and vanilla so that mix is even.

Remove pastry-lined dish from fridge and gently pour in filling up to about quarter of an inch from the rim. Place topping nut halves decoratively on top of filling. Bake at Gas4 (350f/180c)for 35-40 minutes.