Mix: 4 eggs, 100 sugar, 100 dark sugar, 100 golden syrup, 100 melted butter, 60 Jack Daniels
Add: 400 pecan – half of them chopped
Pour into a sweet pastry shell (unbaked) and bake at 180 for about 30 minutes until firm in the middle.
Pastry: Crumb together: 200 flour, 50 sugar and 100 butter; Add: 1 egg and about 2 table spoons water. Smash together if doing by hand or blitz in the mixer just till it all forms a ball. Don’t overwork it.
See the video for this recipe on our Facebook page.
Join us this Thursday for a true American Thanksgiving dinner cooked by US-born chef Lynne Sanders
2 Courses £22 3 Courses £27
Children’s Menu 2 courses £12.50
This is the first wine tasting dinner in our new cellar. Scallops grilled on the shell under Puff Pastry served with 2012 Pouilly Fuisse from Dom Christophe Thibert, Filet of Beef with foie gras served with a 2008 Bandol Rouge from Dom de la Tour du Bon, and our pastry chef’s special birthday cake ‘melting lady’ served with a 2005 Tokaji Late Harvest. Much enjoyed by all.
If you would like to book this room for a special private event, seating up to 6 guests, please call Elodie or Lynne.