GOLDEN SYRUP CAKE
A rich, moist cake drenched with the wonderful flavour of golden syrup
Provided by rhudson
Time 1h
Yield Serves 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
- Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
- Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
- Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
- This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.
GOLDEN SYRUP PUDDING
From my friend blamebrampton at LiveJournal. You can substitute treacle for golden syrup, but it will be "goopier." You can also substitute an equal amount of conserves, jam, or preserves. The ingredients are listed oddly because the original recipe is Australian, and they use a bigger cup (250mL) and a bigger tablespoon (20mL) down there. RZ wouldn't let me put "1/4 cup plus 1 tsp" so I had to list the extra as a separate ingredient. Just combine everything...
Provided by DrGaellon
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
- Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
- Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
- Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
Nutrition Facts : Calories 374.2, Fat 14.9, SaturatedFat 8.8, Cholesterol 88.9, Sodium 503.5, Carbohydrate 55.7, Fiber 0.9, Sugar 19.5, Protein 5.7
PISTACHIO, ROSE & HONEY CAKES
Evoke flavours of the Middle East with these nutty, syrup-soaked cakes, decorated with edible rose petals. They're a great bite-sized treat to take to a party
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Tip the pistachios into a food processor and blitz to fine crumbs. Heat the oven to 180C/160C fan/gas 4. Generously butter the holes of a 12-hole muffin tin. If the tin doesn't have a non-stick surface, line it with paper cases.
- Weigh 25g of the pistachio crumbs into a small bowl and set aside. Tip the butter, caster sugar, eggs, flour and a pinch of salt into the food processor with the rest of the pistachio crumbs and blitz until smooth and creamy. Divide the mixture evenly between the holes of the tin and bake for 20 mins until golden and springy to the touch and a skewer inserted into the middles comes out clean. If any wet batter remains, return the cakes to the oven for 5 mins, then check again. Once cooked, run a knife around each cake to loosen from the tin (if not using paper cases), then leave to cool in the tin for 5 mins. Carefully turn out the cakes and transfer to a wire rack to cool until just warm. Once fully cooled, the cakes will keep in an airtight container for up to two days or frozen for up to two months.
- Pour the honey and 2 tbsp water into a small pan over a low heat and bubble for a few minutes until you have a loose syrup. Remove from the heat and stir in the rosewater. While the cakes are still warm, brush over the syrup, letting it soak in. Leave to cool completely.
- Mix the mascarpone with the icing sugar, then spoon a little of this over each cake, swirling it with the back of the spoon. Drizzle with a little extra honey, then scatter over the reserved pistachio crumbs and decorate with rose petals, if you like. Best eaten within a few hours, but will keep chilled for two days.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
STEAMED GOLDEN SYRUP SPONGECAKE
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
- Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
- Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
- *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.
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