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Pecan pie with cardamom ginger ice cream
Cooking ingredients
55g/2oz muscovado
sugar
110ml/4fl oz
honey
140g/5oz
pecans
(65g/2½oz finely chopped, remainder left whole)
a pinch of ground
cinnamon
pecan
halves, to decorate
maple syrup
, to decorate
225g/8oz
caster sugar
2 tsp
vanilla extract
1 heaped tbsp chopped
stem ginger
6-8
cardamom
seeds, finely ground
Dairy, eggs and chilled
110g/4oz
butter
1
egg
, beaten
4 small deep sweet
pastry
tartlet cases, baked blind
4
eggs
, yolk only
170ml/6oz semi-skimmed
milk
170ml/6oz full-fat
milk
340ml/12fl oz
double cream
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