Eating In

300g pecans
140g stoned dates
200g butter or marg.
200g light (or dark) muscovado sugar
1tsp mixed spice
4 eggs beaten
140g s/r flour or plain with baking powder
Maple syrup or treacle to serve
Finely chop 100g of the pecans. Boil the dates in just enough water to soften, then whizz or chop these. Preheat the oven to 180° or 160° (fan), gas 4. Beat the butter, sugar & spice together until light; add the dates, nuts, eggs and a pinch of salt. Beat until smooth. Fold in the flour with a metal spoon and pour into a lined 23cm tin. (The sides cook quicker so double line the sides of the tin.) Sprinkle the remaining pecans on the top & bake for 40 minutes. Drizzle with syrup whilst hot. Serve warm, if possible, with an extra drizzle of syrup!