INGREDIENTS
• 6 tablespoons butter
• 1 cup pecans chopped and toasted
• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg – beaten
• 1 teaspoon vanilla extract
• ¾ cup dark brown sugar
• 1 ½ cups boiling water
INSTRUCTIONS
• Preheat oven to 350°F (180°C).
• Add butter to a 9-inch casserole dish and melt in the oven.
• Once the butter has melted, sprinkle over the pecans.
• In a separate bowl, mix flour, sugar, baking powder, and salt together.
• Whisk the beaten egg, milk, and vanilla and pour into flour mix, stir to combine the batter, but don’t over-mix.
• Pour batter over butter and pecans but do not mix.
• Mix together the water and brown sugar and carefully pour over batter without stirring it in.
• Cover with a lid or foil and bake for roughly 30-35 minutes or until risen and firm in the middle.
• Serve hot with vanilla ice cream. Store in the fridge for up to 3 days.
