Archive for the ‘Golden Syrup’ Category

Perfect chocolate crispy cakes (Felicity Cloake)

October 9, 2017

(Makes about 25)
100g dark chocolate
75g milk chocolate
50g butter
2 tbsp cocoa powder
4 tbsp golden syrup
135g puffed rice

Set a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Break the chocolate into roughly equally sized pieces and add to the bowl along with the butter. Melt, stirring occasionally to help it along.

Meanwhile, put the puffed rice in a large bowl and line a tin about 20cm square with foil.

Once the chocolate has melted, stir in the syrup and cocoa until you have a smooth mixture. Pour into the bowl of puffed rice and mix well, then spoon into the tin. Press down very firmly with the back of a spoon, then refrigerate for 1-2 hours until set. Cut into squares and store in an airtight container well out of easy reach.

Peanut Fudge Chocolate Ring Doughnuts (Use master recipe)

April 23, 2017

Iced Banoffee Cake (Rachel Allen)

April 23, 2017

Sticky Clementine Puddings

November 30, 2016

sticky-clementine-puddings-1 sticky-clementine-puddings-2

Treacle Tart (Gordon Ramsay)

November 15, 2016


Smarties Cookies

September 20, 2016


Christmas Mincemeat Bread and Butter Pudding

February 19, 2016

Christmas Mincemeat Bread and Butter Pudding

Baked Sticky Treacle Sponge

November 19, 2015

Baked Sticky Treacle Sponge

Treacle Toffee Tart

November 5, 2015

Treacle toffee Tart

Millionaire’s shortbead (Lisa Faulkner)

November 4, 2015
  • 125g butter or margarine, softened, plus extra for greasing
  • 50g caster sugar
  • 175g self-raising flour, sifted
  • 175g dark or milk chocolate, broken into pieces
  • For the filling
  • 200g condensed milk
  • 125g butter or margarine
  • 125g caster sugar
  • 2 tbsp golden syrup

1. Preheat the oven to 180°C, gas mark 4 and grease an 18 x 28cm Swiss roll tin.

2. To make the base, cream the butter and sugar together in a mixing bowl until light and fluffy. Fold the four into the creamed mixture until well mixed. Press the mixture evenly into the base of the prepared tin and bake in the centre of the preheated oven for about 12 minutes until golden.

3. Meanwhile, make the filling Place all of the filling ingredients into a saucepan, bring to a gentle boil, then continue to simmer for 5-10 minutes, stirring continuously. You need to stir quite vigorously as little bits of caramel will stick to the pan but should come away easily and dissolve. Once the sugar has dissolved and the mixture has turned a light caramel colour, take the pan off the heat and spread the filling all over the cooked base. Leave to cool.

4. Melt the chocolate in a bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir until the chocolate is completely melted and the pour it over the caramel. Leave to set for 2 hours or until the chocolate is firm. Cut into 12 fingers