FOR THE PUDDING: Preheat oven to
old through mixture.
Combine Golden Syrup and lemon juice and divide
ilk and vanilla.
Spoon golden syrup into the bottom of a
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 .
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.
our counter).
Add the syrup and enough milk to make
aper.
Place butter, sugar, syrup, honey and 1/4 cup
Preheat the oven to 400\u00b0F. Grease 2 baking pans.
Combine butter, golden syrup and sugars in a medium heavy-bottomed saucepan. Stir on low heat until butter has melted. Cool for 5 mins. Stir in flour and cinnamon.
Roll rounded teaspoons of dough into balls. Place about 1 1/2 inches apart on prepared pans. Gently flatten with a floured fork.
Bake for 12 mins, or until browned. Cool in pans 1 min. Remove from pans; cool completely on wire rack.
archment paper.
Place the golden syrup, sugar, milk and raisins in
Pur cream into a small mixing bowl and mix in warmed golden syrup and rum.
Slice sponge fingers and place in the bottom of two individual serving bowls.
Pour cream mixture over and cover with sliced fruit.
Chill for 1 hour.
Sprinkle lemon juice over just before serving.
over and cook at 325F for 11/4 - 11/2 hours
ticky dough. Cover and refrigerate for 30 minutes.
Roll out
he batter into the skillet for each pancake.
Cook until
udding bowl) and gently simmer for 1 1/2 hours. Check
nto prepared pan.
Bake for 20-25 mins, until toothpick