This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

"Serve this Southern dessert anywhere, anytime".

Ingredients

1 cup Brown sugar
1 tablespoon Butter, melted
1 cup Dark corn syrup
3 Eggs, beaten
1 teaspoon Vanilla
1 cup Pecan pieces
1 Pie shell, regular depth

• Pre-heat the oven to 375º.

• Beat together the sugar, syrup and melted butter.

• Add the eggs and pecans.

• Pour into the pie shell.

• Place on cookie sheet and bake for 45 minutes or until firm in the middle.

Serves 6 - 8

Martin James