Toffee and nut pie
About 10 servings
Ingredients
Pastry
- 210 g plain flour
- 25 g Dansukker Brown Sugar Dry
- 100 g butter or margarine
- 15 ml oil
- 1 egg yolk
- 45 ml cold water
Filling
- 125 g Dansukker Light Muscovado Sugar
- 150 ml Dansukker Light Syrup
- 150 ml whipping cream
- 5 g cocoa powder
- 1 tsp Dansukker Vanilla Sugar
- 75 g butter or margarine
- 200 g nuts, ideally a mixture of different types
To decorate
- Whipped cream
- Dansukker chocolate flavoured icing sugar
Work together the pastry ingredients. This can be done with a food processor. Press the pastry into a springform pan about 28 in diameter. Prick with a fork. Bake at the centre of the oven at 250 °C for 10 minutes. Allow the pie crust to cool in the tin. Combine all the ingredients for the filling except the butter/margarine and nuts in a saucepan. Simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Remove from the heat and stir in the butter/margarine. Add the nuts. Pour the filling into the pastry case. Refrigerate for 3 hours, until set. Remove the rim of the pan. Top the pie with whipped cream and dust with chocolate flavoured icing sugar.
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