Toffee and nut pie
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
Instructions
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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