Pecan fudge diamonds

Recipe

Originally from the June 1986 Gourmet Traveller magazine by Pam Trotter, this recipe popped up again in a recent edition with their old-time favourites – so I had to try it, and it is so good.

It made such a large batch that I handed some out to teachers and friends, and everyone asked for the recipe so here it is!

Makes 30. V.

Pictured: Pecan fudge diamonds

225g/ 1 ½ cups plain flour

¼ tsp mixed spice

125g butter, chopped

Pecan filling

250g brown sugar

40g caster sugar

190g butter, chopped

60g honey

275g pecans, coarsely chopped

45 ml pouring cream

Sift the flour and spice in a bowl, add the butter, and using your fingertips, rub into the flour until it resembles bread crumbs. Add ¼ cup cold water and mix with a palette knife or a utensil to “cut” into the mix to form a dough – i.e. mixing it carefully and minimally. Wrap in plastic and refrigerate 30 minutes.

Preheat your oven to 200°C.

Roll dough out onto a floured surface to 1cm thick, place into a well-greased 18cm x 28cm lamington pan – trim excess pastry and make a little one if you have the right size mini tart tin.

Filling – combine sugars, butter and honey into a saucepan that will fit the nuts later too. Bring to the boil over medium heat, then reduce heat and simmer a few minutes until it thickens. Remove from heat, add pecans and cream and stir to combine. Pour mixture over the dough evenly in the pan/s.

Bake 25 minutes or until pasty is golden. Cool in the pan. Cut into diamond shapes and store in an airtight container for up to 1 week.