Pastry: Run the fats into sieved flour. Mix in enough cold water to make a firm dough. Wrap in cling film and chill while preparing the filling.

Filling: Heat raisins and sherry in a pan until almost boiling. Set aside.

Heat sugar, syrup and butter in another pan until melted. Stir in raisins and sherry. Set oven to 200 °C/400F/Gas Mark 6.

Roll out pastry on a lightly floured surface and line into a 23 cm (9 inch) flat tin.

Beat the eggs with the cocoa and add to the filling mixture with half the pecans. Pour the mixture into the pastry case and arrange the remaining pecans on top.

Bake for 20 minutes, reduce oven to 180 °C/350F/Gas Mark 4 and bake for a further 20 to 25 minutes or until filling is set.

Cool a little and serve warm with ice cream or allow to go cold and serve decorated with whipped cream and extra pecan halves.