Tate and Lyle Golden Topping Syrup, 454g, pack of 6

Description

Product Description The tin is a kitchen icon and this 'liquid gold' with its rich warm taste, mellow mouth-feel and appetising aroma. Can be used in a wide range of tasty recipes for cake baking, biscuits and desserts, including flapjacks, sponge puddings and gingerbread. From the Manufacturer The tin is a kitchen icon and this ‘liquid gold’ with rich warm taste, mellow mouth-feel and appetising aroma can be used in a wide range of tasty recipes for cake baking, biscuits and desserts, including flapjacks, sponge puddings and gingerbread. Recipes: Sticky Toffee Apples view larger Time to prepare: 10 minutes Cooking time: 20 minutes Makes: 8 Ingredients: 500g Tate & Lyle Fairtrade Demerara sugar 75g butter 225g Lyle's Golden Syrup 150ml water 2 tsp malt vinegar 8 medium apples, wiped Lollipop sticks Method: Put the Tate & Lyle sugar, butter, Lyle’s Golden Syrup water and vinegar onto a large heavy based pan. Heat gently for about 5 minutes, stirring until the sugar had dissolved. Using a clean pastry brush, brush the inside of the pan with cold water just above the level of the mixture, then bring to the boil. Boil rapidly for 5-10 minutes or until the temperature reaches the soft crack stage or 143C. Meanwhile push the wooden sticks into the centre of the apples. Place a sheet on parchment paper on a tray. Remove the pan from the heat and allow the bubbles to settle. Dip the apples very carefully onto the toffee to coat well. Twirl each around a few seconds to allow the excess toffee to drip off and place on the paper to cool and harden. Tip: The easiest way to test is the toffee has reached 143C is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard but not brittle, it is ready. Bat Wings view larger Time to prepare: 10 minutes plus marinating time Cooking time: 45 minutes Makes: 12 Ingredients: 1 Kg chicken wings 2 tbsp Lyle’s Golden Syrup 3 tbsp tomato ketchup 1 tbsp Worcestershire sauce 2 tbsp sweet chilli dipping sauce 1 tbsp sunflower oil Method: Take the chicken wings and snip off the wing tip. Press them flat and cut the kin between the two sections so they lay flat. Put into a large dish. Mix the remaining ingredients together, and pour over the chicken wings, turn to coat evenly, then cover and refrigerate for at least 2 hours, or overnight. Heat the oven to 190C(170Cfan) gas 5. Take a large roasting tin, add about 2 cm water then place a rack across the tin. Place the chicken wings flat on the rack and cook in the oven for 45 minutes, turning half way and brushing with any marinade in the left in the dish. Serve with napkins! Tip: These can be fun served with baked beans an squirt some tomato ketchup to resemble ‘blood’ but great for dipping the wings into before eating. Golden Jelly Trifles view larger Time to prepare: 20 minutes, plus setting time Makes: 6 Ingredients: 250g Lyle's Golden Syrup 6 leaves gelatine 400ml soda water 120g ready-made cake, eg Madeira, lemon cake 2 x 312g can mandarin oranges 200ml whipping cream fizzy popping sweets (optional) Method: To make the jelly pour the Lyle's Golden Syrup into a pan, add 150ml of hot water and gently bring to simmer. Stir until the golden syrup has dissolved and pour into a bowl. Place the gelatine leaves in a shallow dish, cover with cold water and leave for 5 minutes. Lift out and add to the golden syrup, stir until the gelatine dissolves, then leave until cold. Stir in the soda water, then pour the jelly mixture into a shallow dish and refrigerate until set. To assemble: dip the dish containing the jelly into a bowl with hot water for 20 - 30 seconds, tip the block of set jelly on to a board and roughly chop into chunks. Cut the cake into chunks and place in the base of 6 glasses or tumblers, add the mandarin segments with a little of the juice. Whip the cream and dollop on top of the fruit, add some fizzy popping sweets if you like, it will add some fun when eating these trifles. Add a layer of the chopped golden syrup jelly then serve.