Pecan pie

I met Monette when we were in first grade (age 7) in school. Then we became neighbours in 1985. She recently moved to London to study and work, and after 8 months, she found her way on a megabus to visit me in Cardiff. Yay!

So, a special treat was in store for this wonderful visit. Drinks on Friday night with friends from work, Saturday brunch on my balcony and home-made dinner, and Sunday kedgeree brunch (from previous post) and trip to the beach.

I wanted to try a new dessert from one of the cookbooks I got for my birthday– I got 2 cookbooks from Dan and 2 from my brother and his wife. More on the other cookbooks in the next posts. For this pecan pie, I used a recipe from the hummingbird bakery cookbook.

It was a decision between pecan or key lime pie. Pecan won.

basic pie dough on tuesys hand © dan and tuesy

basic pie dough on tuesy's hand © dan and tuesy

You need:

  • Basic pie crust dough – the recipe I used will be for another post, here are some recipes
  • 100g chopped pecan nuts, leave some whole ones to put on top
  • 3 eggs
  • 60g unsalted butter
  • 200g caster sugar
  • 250ml golden syrup – if you can find dark corn syrup, use that instead
  • 1/2 tsp salt
  • 1/4 tsp vanilla extract


  • 23-cm pie dish
  • rolling pin
  • preheated oven at 170˚C

What to do:

  1. Dust a clean work surface in your kitchen with flour. Roll out the dough using the rolling pin. Line the pie dish with the dough and then trim the edges.
  2. In a large saucepan, put the sugar, corn syrup and salt. Bring to boil on medium heat then remove from the heat. Allow it to cool a little but don’t let it cool down completely or it will be very thick!
  3. In a bowl, whisk eggs until they are mixed. Pour the warm syrup into the eggs and stir quickly.
  4. Add butter and vanilla extract to the mixture until the butter has melted and evenly distributed.
  5. Put the chopped pecan nuts into the crust then pour the mixture on top of it. Put the remaining pecan nuts on top of the mixture, close to the edge.
  6. Bake for about 50-60 minutes or until it is a caramel colour.
  7. Serve warm with vanilla ice-cream!

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Rich dark chocolate cup cake

This recipe is from my favourite dessert cookbook called Divine and it uses a lot of the Divine chocolates which some of you might know is a fairly traded chocolate.

In doing this recipe, I was trying out 3 things:

  1. my fan-assisted oven – I think the thermostat is not working properly and it emits too much heat. The first batch turned ok, a bit over-cooked around the edges but nice and soft inside. The second batch was quite burnt on the outside.
  2. cake & biscuit set – a gift from Tonet and Dino
  3. magimix 3200 compact food processor – I was deciding between a kitchenaid stand mixer or this food processor and decided to get the food processor this time and then think about getting the stand mixer another time. I want to learn how to make fabulous cakes and I read that a stand mixer is really good for making cake. For this recipe, I used the food processor to mix the cake and, you know, it’s not bad!

Now on to the recipe!

Melt 2 x 100g bars of Divine dark chocolate by breaking it relatively equal pieces. Put in a heatproof bowl and set it over steaming water (not boiling!). Be careful not to get any water in the chocolate. When the chocolate is melted, remove the bowl from the heat and let it cool.

Put 200g of very soft unsalted butter and 200g caster sugar in a bowl of your food processor or stand mixer if you have one – lucky you! Mix until light and creamy.

You will need 4 large free range eggs (at room temperature is best). Beat in the eggs one at a time. Beat well after each egg.

Stir in the 100ml sour cream on low speed then mix the 200g self-raising flour. Lastly, mix the melted chocolate gently until it’s all mixed up well and the mixture is smooth and looks really yummy!

Now you can make them into cup cakes by spooning them in muffin cases or you can make it into a chocolate loaf using a loaf tin (greased and base-lined).

Cook at 180˚C (or much less if you have fan-assisted oven) for 20-25 mins or until firm.

Optional topping or “icing“: melt 1 x 100g bar of Divine dark chocolate and when it’s all melted stir in the 1 tbsp golden syrup and 25g unsalted butter.

Did you like it Dan? 🙂
It was delicious. And much tastier for having been so beautifully photographed…