PECAN LOAF RECIPE VEGETARIAN RECIPES

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.
• Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
• Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.
• Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.
• Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
• When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
• Add the beaten eggs to the mixture and stir well.
• Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
• Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
• Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.