Texas is a huge region for growing pecans (or as they say it, pe-carns) so it is no surprise that they feature on this menu. It’s a bit like a sticky toffee pudding, except the sponge is replaced with layers of pastry and the toffee is replaced by a crushed pecan infused, buttery syrup. The sweetness is offset by the nuttiness in a truly well balanced and beautifully Texan pudding.
