golden syrup


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Let James know @bakingjames ROUND STICKY BUNS MAKES 12 STICKY BUNS INGREDIENTS FOR THE DOUGH: | 500g strong white flour | 30g unsalted butter | One sachet (7g) instant yeast | 10g table salt | 300g milk | One egg | 30g caster sugar FOR THE FILLING: | Butter, for melting | Dark brown sugar, for sprinkling | 200g Lyle's golden syrup, for drowning | 1tsp mixed spice, optional METHOD 1 Into a large bowl, weigh out flour and butter and rub these together until the butter has largely disappeared.
For jam or syrup sponge, put 3 tablespoons of jam of your choice (apricot and plum are particularly good) or golden syrup in the base of the greased dish or basin before adding the pudding mixture.
Put the chocolate, butter and golden syrup into a large, heat-proof bowl over a pan of simmering water and stir occasionally until all is melted together.
Stir in the rest of the butter and the golden syrup.
To make the caramel sauce, put the butter and golden syrup into a small saucepan and bring to the boil.
Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave.
Add the soft brown sugar, golden syrup and egg, mix well until firm.
INGREDIENTS 70g butter, 70g dark brown sugar, 2tbsp golden syrup, 1tbsp treacle, 1tsp vanilla extract, 200g plain flour, 1tsp bicarbonate of soda, 1tsp ground ginger, 1tsp ground cinnamon EQUIPMENT 2 large baking trays, greased and lined; 8cm heart-shaped biscuit cutter; small round icing nozzle (5mm); narrow ribbon METHOD Heat the butter, sugar, golden syrup, treacle and vanilla in a saucepan until the butter and sugar have melted.
GINGERBREAD TREES (Makes 20-24) | 75g softened butter | 50g caster sugar | 1/2tsp bicarbonate of soda | 50g golden syrup | 2 egg yolks | 250g plain flour | 1/2tsp ground cinnamon | 1/2tsp ground ginger Method Heat oven to 180degC/fan 160Cdeg/Gas 4.
Mix the flour with the butter until it resembles breadcrumbs then add the sugar, ginger and golden syrup and mix to a smooth paste.
It also had just the right hit of golden syrup in the gungy topping, sweet with that distinctive Lyle's taste without being overpowering.
CHOCOLATE PECAN BARS (makes 15Pastry: 175g/6oz butter 50g/1 3/4oz caster sugar 1 egg yolk 320g/11oz plain flour, siftedTopping: 200g/7oz chocolate 200g/7oz muscovado sugar 50g/1 3/4oz golden syrup 150g/5oz butter 4 eggs, beaten200g/7oz pecan nutsTo make the pastry, cream the butter and sugar together until light and smooth and then beat in the egg yolk.
Pour golden syrup into the base of the tin; cover with half the fruit.
The seller was fought out by two Richard Hannon cast-offs, with Golden Syrup, who cost 2,000gns, touching off Split The Aces, who made only 500gns when he went under the hammer.
Molasses: honey, maple syrup, dark corn syrup, cane syrup or golden syrup.
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