Crumb Crust –
140g digestive biscuits
85g pecans, finely chopped
1tbsp light brown sugar
Half tsp ground cinnamon
85g butter, melted

Filling –
225g butter, plus more for greasing
175g plain dark chocolate, chopped
125ml golden syrup
4 large eggs, beaten
85g pecans, finely chopped

1. Preheat the oven to 180°C and prepare yourself for an oven-based miracle. Lightly grease a 7-inch loose-bottomed cake tin.

2. To make the crumb crust, put the digestive biscuits, pecans, sugar and cinnamon into a food processor and blitz until fine crumbs form. Don’t go mad and turn it into powder. You’re looking for something close to a breadcrumb consistency. Tip out into a mixing bowl, add the melted butter, and mix thoroughly.

3. Tip the crumb mixture into the greased cake tin and press against the base and up the sides of the tin with a wooden spoon, to a thickness of about quarter of an inch. Cover the tin and chill while you work on the filling. Side note – make sure to lift the tin from the sides. Lifting from the base of a loose-bottomed tin will only break the crumb mixture and irritate you. Save yourself the bother, and lift from the sides.

4. To make the filling, put the butter, chocolate and golden syrup into a saucepan over a low heat and stir until melted and blended. It will look like dark brown silk. Once cooled, add the beaten eggs and the pecans and mix thoroughly.

5. Take the tinned crumb crust out of the fridge, holding it at the sides, and pour the filling into the middle, allowing it to fill the tin with the promise of something gorgeous and not terribly healthy.

6. Bake in the centre of the oven for 35 minutes, or until just set in the middle. Leave to cool on a wire rack at room temperature. Once cooled, turn out onto a serving plate and thank me later.