- 20cm cooked sweet pastry case
- 40g butter
- 75g runny honey
- 100g dark brown soft sugar
- 75ml double cream
- 2 medium eggs, beaten
- 1 tsp vanilla extract
- 125g walnut pieces
Preheat the oven to 170°C and place the pastry case on a baking sheet.
Gently heat the butter, honey and sugar in a pan until dissolved. Remove from the heat and allow to cool a little.
Stir in the double cream, eggs, vanilla extract and mix well. Add the walnut pieces and then tip into the pastry case.
Bake for 25-30 minutes until golden-brown and the centre is still slightly wobbly.
Remove from the oven and allow to cool slightly before serving with cream or ice cream.