Chocolate Pecan Pie

Ingredients:

500 g Ready made short crust pastry
125 ml Lyles Golden Syrup
100 g demerara sugar
150 g Bournville Chocolate broken up
50 g butter
3 Medium eggs beaten
125 g Unsalted pecan nuts

Method:

1. Preheat oven to Gas 5, 190 C and grease a 26cm fluted flan tin.
2. Roll out the pastry on a floured board and use to line the tin, bake blind for 15minutes, then remove the baking beans and cook for a further 5 minutes until golden and crisp. Remove from the oven and reduce the oven temperature to Gas 4, 180 C.
3. Place the syrup and demerara sugar into a pan and cook over a low heat until the sugar is dissolved. Bring to the boil and cook without stirring for 3 minutes.
4. Remove from the heat and add the chocolate and butter and allow to melt. Cool slightly then beat in the eggs.
5. Pour into the pastry case and arrange the nuts over the surface. Bake for 25-30 minutes until firm. Cool before removing from the tin.
6. Try using a bought ready made pastry case if short of time.