FOR THE PUDDING: Preheat oven to 350 degrees
b>golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding
cm thick. Spread over the golden syrup evenly and roll up like
Grease a microwave pudding dish
Place golden syrup into bottom of the pudding dish.
In a separate bowl, cream the butter and sugar well.
Beat in the eggs one at a time.
Add flour slowly.
Add vanilla.
Pour batter on top of the golden syrup.
Cover with plastic wrap.
Microwave for 7 1/2 minutes on medium .
b>pudding basin; line bottom with parchment paper.
Place butter, sugar, syrup
4 cup pudding basin.
Sift flour.
Cream butter and sugar in a large bowl.
Add the eggs and vanilla and beat again.
Sift in the flour and fold through.
Grease a 1 litre microwave safe bowl.
Add the syrup to the bowl and gently spoon the cake mixture over the top.
Cover bowl with cling wrap.
Place bowl on an upside down microwave safe plate and cook at 60% heat for 7 minutes.
Serve hot with ice-cream and cream.
old through mixture.
Combine Golden Syrup and lemon juice and divide
Beat egg whites until soft peaks form.
In a food processor or large bowl beat yolks and golden syrup together, add milk and melted butter then dry ingredients.
Fold in egg whites.
Heat a waffle iron, preferably one with a non-stick surface.
When hot, ladle in a spoonful of mixture to cover the surface.
Close lid and cook for approximately 1 minute until steaming ceases.
Keep waffles warm in oven while preparing the rest.
Serve topped with sliced bananas and drizzled with golden syrup.
Grease an 8-inch square cake pan. Fill a bowl with cold water.
Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
Boil for 7 minutes, stirring occasionally.
Remove from heat and add soda.
Stir in quickly until it froths and pour at once into a greased tin.
Break up when cold.
Store in an airtight tin.
Place syrup and cream of tartar in saucepan over high heat.
Bring to the boil.
Whisk egg whites till soft peaks form with electric mixer.
With motor still running, gradually add golden syrup mixture to egg whites.
Beat 5 minutes till thick and glossy.
Will frost about 24 cup cakes.
Cream the butter, sugar and golden syrup.
Add the dry ingredients.
Mix to a stiff paste with milk.
Roll into balls, dip in sugar and place on cold greased trays.
Bake about 15 minutes at 350\u00b0F.
b>pudding basin and line base with baking paper.Pour over the golden syrup
Grease the bowl, and foil.
Get your steamer prepared and start it heating.
Put 3 Tbsp golden syrup in bottom of bowl.
In a large bowl, sift flour and baking powder into it.
Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
Spoon mixture into greased bowl and level with the back of your spoon.
To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.
nd 2 tablespoons of the golden syrup and stir until combined.
archment paper. Place half the golden syrup in base of prepared basket
golden syrup and boiling water in a put; bring to a boil for
gg, and 2 tablespoons of golden syrup in a mixing bowl. Add
he milk, egg, butter and golden syrup in a jug until combined