Honeyed pecan pie

1 Roll the pastry out thinly on a lightly floured surface until it’s a little larger than a deep 23cm loose-based flan tin. Lift the pastry over a rolling pin, lay it over the flan tin and press the pastry into the base and fluted sides. Trim off the excess pastry, so that it stands a little above the top of the tin. Prick the base of the pastry with a fork, then chill for 30 minutes.

Preheat the oven to 190C/170C Fan/Gas 5.

Line the pastry case with a piece of baking paper and top with baking beans (or dried rice if you don’t have any beans). Bake for 10 minutes, then remove the paper and beans and cook for a further 5 minutes, until the pastry is just cooked.

Reduce the oven temperature to 180C/160C Fan/Gas 4.

Meanwhile, put the honey, sugar, butter and cinnamon into a saucepan and heat gently, stirring occasionally, until just melted. Take off the heat and leave to cool.

In a small jug, use a fork to beat the vanilla with the eggs, then stir into the cooled honey mixture; combine well. Pour the mixture into the pastry case and arrange the nuts over the top.

Carefully transfer to the oven and bake for 25-30 minutes until the filling is set and the nuts slightly darkened. (Check after 15 minutes and cover the top loosely with foil if it’s browning too quickly.)

Leave to cool in the tin for 30 minutes, then remove from the tin and transfer to a serving plate. Meanwhile, pour the cream into a bowl, whisk until it’s just holding its shape. Drizzle the honey over the top, then lightly fold together, so the honey is marbled through the cream; spoon into a serving bowl and sprinkle with the cinnamon. Serve spoonfuls of the cream with wedges of pecan pie.