Does anyone know Lyle's Golden syrup?
I love it and was raised with it. Mostly, I love it on PB sandwiches.
What's its' use?
Do you use it where you'd use honey?
Do you use it in place of corn syrup?
Is it for use with pancakes or waffles or Freedom toast?
I have 3 tins of it and it will go grainy.
Can I have suggestions please.
Sorry for the same two pix, can't figure out how to delete one. :(
funny that yesterday I met some new friends on the plane, they're from England so Lyle's came up in conversation. the wife gave me a molasses cake recipe that I'm looking at now.
I asked her if she ever used treacle, yes, was her answer. I asked her if she was ever prone to take a big old spoonful of it direct into her mouth, she said, uh, no. I told her to try, as odd as it sounds it is incredible.
Per the suggestion of a poster, I just got some to use in place of corn syrup in my pecan pie. I haven't tried it yet, but I see no reason why it shouldn't work. Last year I posted a recipe for Sticky Toffee Pudding that uses Lyle's to make the toffee sauce. It is fabulous. I don't see why you couldn't use it in place of honey, but I think the taste would be much different. But I also don't think that it will go grainy if the tins or jars are unopened. I have mine year to year and have never noticed this happening.
re: iL Divo
Here is the recipe:
Sticky Toffee Pudding
I know that there are a million variations of this recipe, but I love the one that I got from an Irish country house that we visited 5 years ago. What makes this recipe unique is the use of tea in the batter. I have kept all the Britishisms in the original recipe, and if any one can enlighten me as to where the term "bread soda" comes from, I'd be really interested! I assume from making Irish soda bread??
STICKY TOFFEE PUDDING
For the cake
8 ounces (225g/generous 1 cup) chopped dates
½ pint (300ml/1¼ cups) brewed tea
4 ozs. (110g/1 stick) unsalted butter
6 ozs. (170g/scant 1 cup) castor (superfine) sugar
8 ozs. (225g/scant 1½ cups) self-rising flour
1 rounded teaspoon bread soda (baking soda)
1 teaspoon vanilla essence
1 teaspoon Espresso coffee or 2-3 teaspoons instant espresso
Hot toffee sauce
4 ozs. (100g/1 stick) butter
6 ozs. (170g/3/4 cup) dark brown sugar
4 ozs. (110g/generous ½ cup) granulated sugar
10 ozs (285g/3/4 cup) golden syrup
8 fl. ozs. (225 ml/1 cup) heavy cream
½ teaspoon vanilla essence
8-inch (20.5cm) spring form tin with removable base
Set the oven to 350 degrees.
Soak the dates in hot tea for 15 minutes. Brush the cake tin with oil, flour, then put oiled parchment on the base.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the sifted flour. Add the baking soda, vanilla essence and coffee to the date tea and stir this into the flour mixture. Pour into prepared pan, and cook for 1-1½ hours or until a cake tester comes out clean.
To make the sauce, put the butter, sugars and golden syrup into a heavy bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from heat, and gradually stir in the cream and vanilla. Put back on the heat for 2-3 minutes until the sauce is absolutely smooth.
To serve, pour some hot sauce around the cake and pour some additional sauce over the top. Put the remainder in a sauceboat, and serve with the pudding as well as softly whipped cream.
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I do have black treacle also.
I bought it in London cause when I saw it,
I knew it had to be in my kitchen.
I was hoping to use the Lyle's in this...........replacing the brown sugar.
not sure if it'd work or not, the other recipe I saw called for polenta.
Since my thoughts are that brown sugar breaks down anyway, I'm
thinking it would or could work. Any thoughts?
here's the one for the treacle that I just found, looks inviting