Directions

1. To make the pastry, put the flour and salt into a bowl. Then add 75g (3oz) of the butter and rub it in with your fingertips until fine crumbs form. Mix to a soft but not sticky dough with 2 tablespoons of water. Knead lightly and roll out the pastry onto a floured surface to a circle a little larger than a 23cm (9in) loose-bottomed flan tin. Lift the pastry over the rolling pin, transfer it to the flan tin and press it onto the base and up the sides with your fingertips. Trim the top and chill in the fridge while you make the filling. Put the remaining butter, sugar and golden syrup into a saucepan and heat it until the butter melts and the sugar has dissolved. Allow it to cool. Preheat the oven to 190°C/375°F/Gas 5. Beat the eggs and vanilla essence together, then gradually stir it into the syrup mixture with the walnuts. Pour it into the flan case, place on a baking sheet and bake for 35 minutes until it is just set in the centre (check after 20 minutes and cover with foil if browning too quickly).