Dessert Recipes > Fudge Nut Pie

This recipe is part of the December 2007 Recipes Menu

Starter - Aubergine, Basil and Mozzarella Rolls
Main Course - Pepper Beef
Dessert - Fudge Nut Pie

How to make fudge nut pie:
An extremely indulgent fudgey, chocolate dessert, textured with mixed nuts and baked in a pastry case.


8oz shortcrust pastry

for the filling:

2oz plain chocolate, broken into pieces
2oz butter
6oz caster/superfine sugar
3oz light soft brown sugar
4floz milk
3oz golden syrup
1 teaspoon vanilla extract
3 eggs
4oz chopped mixed nuts
(see measure conversions for more information)


- Use the pastry top line a 9 inch flan tin.
- Bake blind at 200 degrees C.
- Set aside to cool.
- Put the chocolate and butter in a large basin over a pan of hot water until melted.
- Mix together.
- Add all the other ingredients mixing well.
- Pour into the pastry case.
- Bake at 180 degrees C. for about 1 hour or until risen and firm to the touch.
- Serve with clotted cream or ice cream.