Method
Step 1:
Preheat the oven to 190° (170°C fan, gas mark 5). Grease a 20 x 30cm baking tin.
Step 2:
Sift the flours and nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Step 3:
Stir in the sugar then add half the mixture into the prepared tin. It needs to be pressed down well with your fingertips.
Step 4:
Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg and pecans, mixing well.
Step 5:
Pour into the tin and cook for about 25 -35 minutes until golden.
Step 6:
Cool in the tin for 5 minutes then turn out onto a wire rack. Sprinkle with extra pecan nuts to serve.
Ingredients
MetricImperial
- 110g Self-raising white flour
- 110g Allinson's Plain White Flour
- 0.25 tsp Nutmeg (ground) (grated)
- 110g Butter (unsalted)
- 110g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Bicarbonate of soda
- 175ml Milk (whole)
- 1 Egg(s) (free range) (beaten)
- 75g Pecan nuts (chopped, plus some for decoration)
- 110g Self-raising white flour
Recipe Reviews
I used walnuts as had no pecans still tasted good though.
Ingredients
MetricImperial
- 110g Self-raising white flour
- 110g Allinson's Plain White Flour
- 0.25 tsp Nutmeg (ground) (grated)
- 110g Butter (unsalted)
- 110g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Bicarbonate of soda
- 175ml Milk (whole)
- 1 Egg(s) (free range) (beaten)
- 75g Pecan nuts (chopped, plus some for decoration)
- 110g Self-raising white flour