Pastry
4 oz (115g) plain flour
1 oz (30g) margarine
1 oz (30g) solid vegetable oil
1 oz (30g) caster sugar
Water to bind
Filling
4 oz (115g) dates
4 floz (110ml) boiling water
1 dssp cocoa powder
1-2 tsp whisky or brandy - optional
1 tbsp maple syrup
1 oz (30g) self raising flour
2 oz (55g) vegan margarine
2 oz (55g) caster sugar
4 oz (115g) pecan nuts
- Start by making the pastry: rub the margarine and solid oil into the flour to resemble breadcrumbs. Add sugar, stir and slowly add enough water to form a dough. Knead lightly, cover in cling film and refrigerate for 30 minutes. Roll out to fit a 9 inch baking tin, and bake ‘blind’ for 10 minutes in oven pre-heated to 190C/375F/gas mark 5.
- Soak dates in the water for 10 minutes to soften. Put them and the water into a blender with cocoa, whisky/brandy if using and maple syrup. Blend until smooth then stir in the flour.
- Cream the margarine and sugar and add the date mixture, mixing well. Chop and toast half the pecans and mix them in.
- Pour the mixture into pastry case. Arrange the remaining pecans on top and bake for 30 minutes in the pre-heated oven. Serve warm or cold.