Upside Down Butterscotch Pecan Pie

Serves 6-8

Ingredients:

• 180g butter
• ½ cup honey or golden syrup
• 1 cup Selati Demerara sugar
• ¼ cup Selati Organic white sugar
• 3 cups pecan nuts
• ¾ cup cream
• Sasko cake flour, for dusting
• 1 x quantity cream cheese pastry

Cream cheese pastry

• 200g plain flour
• 100g butter
• 100g cream cheese
• 1t lemon juice

Method:

1. Preheat the oven to 220°C. In a 25 cm cast iron pan or ovenproof pan, combine butter, honey and sugars. Bring to a boil and simmer for 4 minutes.
2. Add pecans and cream and boil for 3 minutes more. Remove from the heat and set aside to cool.
3. Dust the surface with flour and roll out the pastry thinly. Cut out a 25cm circle and place on top of the pecans, tucking in the edges.
4. Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 10 minutes, reduce the heat to 180°C and bake for another 30 minutes at  or until golden and the caramel is bubbling up around the edges.
5. Remove from the oven; allow it to cool before inverting on to a baking sheet. Serve warm with vanilla ice cream or whipped cream.
6. For the cream cheese pastry: process flour, a large pinch of salt and butter until breadcrumbs form. Add cheese and lemon juice and blend until a dough forms. Chill for 1 hour.