I was given some maple syrup brought all the way from Canada from my sister not long ago, and wanted to use it for something really special, so when I came across this recipe after a flick through my growing collection of recipe books, I knew this was the perfect time to open it. The recipe tells you to use golden syrup, but I think the maple syrup gave it a really lovely subtle taste, and probabaly a slightly lighter filling, which was mouth-wateringly moist, buttery and sweet. God bless those Canadians and their syrup!
I have to admit that I wasn't overly impressed by the pastry recipe from the Hummingbird book, it needed much more liquid than the recipe specified, and was rather hard to work with. Neverthless, it did the job and was tasty enough with the filling. It was a plain pastry recipe without any sugar, which I think was probably for the best - any more sugar on top of the maple syrup and sugar in the filling would have been overkill.
So on to the filling, let me just list the ingredients for you: maple syrup, sugar, butter, eggs, pecans...need I say more? When has a recipe consisting of those ingredients ever been something other than deliciously naughty, and completely irresistible?! Melt everything down, pour on to the eggs, beat, then add the crushed pecans, and pour the silky mixture into the pastry case. Then lay on top pecan halves to decorate, put in the oven, and try to distract yourself for 40 minutes untill the pie has browned on top, with a slight wobble in the middle.
This is hardly a good start to the traditional January detox, but it's worth it. Perfect for those cold evenings, or with a cup of tea for a decadent afternoon snack, I can't think of a more satisfying sweet fix. This is definitely a recipe I'll be using again, surprisingly easy and completely hassle free, it ticks all the boxes, and of course, as seems to be tradition with the Hummingbird book, completely extravagant and wicked. Enjoy!