HOW TO MAKE GOLDEN SYRUP
Steps:
- Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
- Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.
Nutrition Facts : ServingSize 2 tablespoons, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 17 g
TRADITIONAL TREACLE TART
Steps:
- For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
- For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
- Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition Facts : Calories 378 kcal, Carbohydrate 65 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 227 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
TREACLE TART
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
Nutrition Facts : Calories 402 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
GOLDEN SYRUP CREAM
Make and share this Golden Syrup Cream recipe from Food.com.
Provided by katew
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Combine the 2 ingredients in small pot.
- Stir over medium heat without boiling till warned through.
- Pour over your dessert.
Nutrition Facts : Calories 293.6, Fat 28.2, SaturatedFat 17.5, Cholesterol 104.2, Sodium 35.7, Carbohydrate 10.6, Sugar 3, Protein 1.6
BRANDY SYRUP CREAM
This fluffy, boozy whipped cream makes an indulgent topping for festive desserts - perfect with Christmas pudding or mince pies
Provided by Sara Buenfeld
Categories Condiment, Dessert, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Tip the cream into a bowl and add the golden syrup, brandy and Disaronno. Stir to dissolve the syrup, then lightly whip with a hand whisk or electric beaters until the mixture holds its shape. Spoon into a serving bowl, cover and chill until ready to serve.
Nutrition Facts : Calories 211 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- Pecan Pie Shortbread Bars. For a handy slice of the classic pecan pie on the go, give these pecan pie dessert bars a try! Using both maple and golden syrup, they're perfect for those with a sweet tooth.
- Millionaire's Shortbread. A crumbly shortbread base is topped with an easy golden syrup caramel layer and finished with a delicious chocolate top. A classic sweet snack!
- Microwave Syrup Sponge Pudding. A quick and easy microwave dessert, loaded with delicious golden syrup! See Recipe.
- White Chocolate Macadamia Oat Cookies. A simple recipe for White Chocolate and Macadamia Oatmeal Cookies for when you fancy something a little bit different with a whole lot of golden syrup goodness!
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