Pecan, rum and chocolate chunk pie

I've made this for a weekend away with old friends from uni.  What better way to spend hallowe'en than eating scrumptious pud made of rum and chocolate!  This is best served warm when the chocolate is slightly melted and deliciously gooey.

Ingredients

For the pastry

4 oz butter

8 oz plain flour

3 oz caster sugar

1 egg, lightly beaten

For the filling

7 oz dark muscovado sugar

200 ml golden syrup

2 tbsp dark rum

2 oz butter

3 large eggs

1 ½ tsp vanilla extract

200g pecans

100g dark chocolate, smashed into pieces

Method 

1. To make the pastry, mix the butter and flour together in a large bowl, using your fingertips to make breadcrumbs.
2. Add the sugar and then the egg, and mix with a spatula to combine. 
3. Once a dough starts to form, turn it out onto a floured surface and knead gently to bring it together.  Wrap in clingfilm and place in the fridge to rest for 20-30 mins.
4. Lightly oil a 9 inch diameter loose-bottomed tart tin.
5. Once the pastry has rested, roll it out on a lightly floured work surface so that it’s about 5mm thick and large enough to fit in your tart tin.
6. Line the tart tin with the pastry, gently pressing it down into the base and sides of the tin.  Cover with clingfilm and return to the fridge to rest for another 20-30 mins.
7. In a large saucepan, combine the sugar, golden syrup, rum, and butter. Bring to a boil over medium heat and boil for about 1 min, stirring constantly and scraping back any foam that clings to the sides of the pan. 
8. Remove the pan from the heat and set aside to cool for about 15 minutes.  Preheat the oven to 150°C.
9. In a large bowl, beat the eggs until creamy.
10. Pour the cooled syrup into the eggs and beat well.  Stir in the vanilla, three quarters of the pecans and three quarters of the chocolate.
11. Remove the pastry case from the fridge.  If there is any syrup left in the pan, spread it over the pastry base quickly with a spatula.  Sprinkle with the remaining chocolate.
12. Pour the filling into the tart case and decorate with the remaining pecans.  
13. Place on top of a hot baking sheet and bake for 30 mins, then turn the heat down to 140°C and bake for another 20 mins.  Remove from the oven once the filling is set but still slightly wobbly in the centre. Cool the pie completely on a wire rack.