150gms flour, sifted
12,5ml sugar
3 eggs
5ml vanilla essence
225g mixed nuts, roughly chopped
150g butter
1 egg yolk
225g soft brown sugar
60ml golden syrup

1. Put flour and pinch of salt into a bowl. Rub half the butter into the mixture until it resembles fine crumbs.
2. Stir in the sugar 12,5ml sugar and egg yolk, with enough cold water to form a soft dough.
3. Knead the pastry lightly and roll out thinly onto a floured surface to a circle about 28cm in diameter.
4. Lift pastry over a rolling pin and lay over a 23cm loose bottomed, flat tin.
5. Press pastry into the sides of the tin. Level the top with the rolling pin. Chill pastry case for 30 minutes.
6. Line the pastry case with beans and bake for 10mins at 220°C. Remove the beans.
7. In a large bowl whisk the eggs, sugar and vanilla essence together until very thick.
8. Melt the remaining butter and syrup in a saucepan, stir in the egg mixture with half the chopped nuts.
9. Pour this mixture into the pastry case and sprinkle the remaining nuts on top.
10. Bake at 180°C until golden brown and set.

Serve warm with whipped cream.