Pecan Butter Tart: Filling

• 280 g dark muscovado sugar
• 230 g unsalted butter
• 170 g<

Put the sugar, butter and syrups into a large saucepan and bring to the boil. Cook over moderate heat for 5 minutes, stirring frequently to prevent sticking, then remove from the heat and set aside. Put the eggs into a large bowl and beat well, then stir in the vanilla extract, the raisins and the nuts. When thoroughly blended, add the syrup mixture and mix well.

Pour the filling into t