I love pecans. Better still, there is an element of guilty, pleasurable corruption here: soaking the nuts in gooey, sugary butter, then baking them so they become a little softer, encased in a crispy pastry.  

(c) Matt Russell 

Ingredients (makes 6)

  •  500g shop-bought sweet shortcrust pastry
  • 120g unsalted butter
  • 200g dark muscovado sugar
  • 30g black treacle
  • 50g golden syrup
  • 2 eggs
  • 3 tbsp cherry brandy
  • 60g dried sour cherries
  • 300g pecans

Essential equipment

  • 6-hole 10cm/4-inch mini pie tin 


Preheat the oven to 200°C/180°C fan/Gas 6.

Roll out the pastry and cut out discs big enough to line the pie tins with (find a small saucer or tub and use as a guide). Use the discs to line the pie dishes, then prick the bases with a fork. Place into the fridge to chill.

To make the filling, put the butter, sugar, treacle and golden syrup into a medium saucepan and set over a medium heat. Stir constantly until the butter melts and the sugar dissolves into the mixture. Remove from the heat and allow to cool slightly, before beating in the eggs and brandy.

Remove the lined pie tin from the fridge and arrange the pecans and cherries so that they come to the top of each hole. Pour over the melted mixture, allowing it to soak down to the bottom before topping up.

Bake for 2530 minutes, or until the filling has set. Allow to cool in the tins to help crisp up the base.