This oozy dessert is begging to be served with lashings of real vanilla ice cream and is at its very best eaten warm from the oven.

Ingredients: (Serves 8-10)

• 175 g/6 oz plain flour, sifted
• 28 g/1 oz cocoa powder
• 140 g/5 oz unsalted butter, cubed
• 40 g/1½ oz ground almonds
• 40 g/1½ oz icing sugar
• 1 egg yolk
• 2-3 tablespoons cold water
• 115 g/4 oz light brown sugar
• 115 g/4 oz unsalted butter
• 3 tablespoons maple syrup
• 3 tablespoons golden syrup
• 2 eggs, beaten
• ½ teaspoon vanilla extract
• 40 g/1½ oz large raisins
• 115 g/4 oz pecans

Method:

Preheat the oven to 200ºC/400ºF/Gas mark 6. Put the flour, cocoa, 175 g/6 oz butter, almonds and icing sugar in a food processor and process until the mixture resembles coarse meal. Add the egg yolk and 1 tablespoon water and process until the mixture forms a soft, but not sticky, dough. Add a little more water if necessary.

Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Using a rolling pin, thinly roll out the pastry on a surface lightly dusted with flour and use to line a 36 x 12 cm/14½ x 4½ inch tranche tin. Prick the base and bake blind for 10 minutes.

Lower the temperature to 150ºC/300ºF/Gas mark 2. Put the brown sugar, remaining butter and syrups n a saucepan and heat gently until melted. Allow to cool for 5 minutes, then stir in the eggs, vanilla, raisins and pecans. Pour the mixture into the pastry case and bake for 45 minutes or until just firm to the touch. Serve warm.