Grease a flan tray with a little butter or oil, then line it with a sheet of frozen shortcrust pastry (available at your local supermarket), or make your own. Rest the whole tray in the freezer for about half an hour. Line the pastry with baking paper and weight it down with dried beans, rice, or ceramic blind baking weights, and place it into the oven at 160 degrees Celsius for about 12 minutes, until the pastry just starts to colour and harden. Pull it out and cool.

2/3 cup sugar

1 1/3 tsp plain flour

135g ground pecans

2 eggs

2/3 cup condensed milk

1 1/3 tbsp honey

2 tbsp golden syrup

1 1/3 tbsp maple syrup

Combine sugar, flour and nuts.

Add the rest of the ingredients and blend in thoroughly.

Pour mix into the lightly blind baked pastry case, then bake at 170 degrees Celsius until just set.