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175g / 6oz plain flour
pinch of salt
75g / 3oz butter
3 (size 3) eggs
15ml / 1tbsp milk
50g / 2oz Tate & Lyle Demerara Sugar
150g / 5oz Lyle’s Golden Syrup
50g / 2oz butter, softened
2.5ml / ½ tsp ground cinnamon
2.5ml / ½ tsp vanilla essence
finely grated rind of 1 orange
175g / 6oz shelled walnut halves |
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Instructions
- Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Then remove paper and beans and cook for a further 5 minutes until lightly browned.
- Meanwhile beat the eggs and milk together then boil the Demerara sugar and syrup together in a saucepan for 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs.
- Scatter the walnuts over the pastry case then spoon the syrup mixture over and smooth over the surface. Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set. Serve either hot or cold.
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