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Recipes please for Lyle's Golden Syrup

I have a whole can of Lyle's Golden Syrup (my first time using it) leftover from holiday cookie baking and am looking for uses for it. I've found some recipes online but am curious what recipes you have made with it and particularly enjoy. Thanks!

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    1. Did you find the recipes on Lyle's site?

      It will keep, so there's no rush in using it.

      A British version of granola bars, flapjacks, will use it up quickly

      4 Replies
      1. re: paulj

        I have some leftover (from sticky toffee pudding) too. I'd love to try the flapjacks. My father in law from Jamaica (W.I.) likes those. But I have LOT'S of old fashioned oatmeal. Anybody know how I might make that work in the flap jack recipe?

        1. re: Shrinkrap

          I've used old-fashioned with good results. But then, I've never had the flapjacks with the quick-cooking ones, so I can't compare!

          1. re: pine time

            +1 for flapjacks. They are incredible

        2. re: paulj

          Yes and those sound intriguing. Was wondering if anyone made anything they wished to share. That British Flapjacks (bar cookie) recipe sounds great.

        3. I recommend subbing Lyle's for corn syrup in plain butter caramels for a richer, rounder flavor. The recipe in How to Cook Everything has been pretty foolproof for me.

          1 Reply
          1. I always use it in any recipe calling for corn syrup, it's especially good in pecan pie. Growing up it's what we put on pancakes and ice cream, warmed a bit to make it flow easier.

            1 Reply
            1. re: Athena

              I definitely could see it going on pancakes and waffles. Such a luscious burnt-sugar like taste.

                1. re: magiesmom

                  Parkin is a Yorkshire gingerbread that uses lots of oats (as much as flour), and both golden syrup and molasses

                  one of many recipes on the web. Lyle's also has a recipe for it.

                  Trish - what cookies did you make? I first bought GS for ANZAC biscuits.

                  1. re: paulj

                    I made Skibo Castle Ginger Crunch Cookies. The topping was softer than I expected. I thought it would be crunchier. The taste was good though.

                    Photos attached.

                    1. re: TrishUntrapped

                      Those are the cookies that hooked me on golden syrup! I put it on oatmeal with a little cream.

                2. I've used it in ice cream (not as a topping, but incorporated into it)

                  1. Another British idea, treacle tart. Which,surprisingly (to me) uses golden syrup rather than treacle!

                    1. Vanillin Socker:

                      Cream 1c butter, 1c sugar, 2Tbs Lyles Golden Syrup

                      sift and add 2c flour, 1 tsp baking soda, 2 packets vanillin sugar (in baking section, Dr. Oetker's)

                      mix, divide dough in fourths, roll each fourth into a long cylinder (2 per baking sheet), flatten cylinders onto baking sheet

                      Bake for 13 min @ 325, cut on baking sheet while warm

                      1 Reply
                      1. re: Steve Green

                        This sounds good... Will make this soon!

                      2. Syrup sponge pudding - great comfort food for this time of year. You can't go wrong with Delia's recipe:


                        1 Reply
                        1. re: serah

                          Agree on the syrup sponge idea....this recipe is close to the one i use:

                        2. Wow, wow, wow! I made the Flapjacks!

                          Great recipe. The flavor of the golden syrup (enhanced by the brown sugar) really comes through, which is what I was hoping for — using the syrup in a way that showcases its special flavor.

                          Here are a couple pix... I added a handful of dried cranberries - excellent. Also, I had some whole oats to use up so I used them. The recipe calls for Quick Oats, and I think those would have given a more refined texture. You can see my bars are a little rough. Next time I'lll try the quick ones.

                          Now, I have to try that Syrup Sponge Pudding... and then the Parkin.... ;-)

                          4 Replies
                          1. re: TrishUntrapped

                            Nice! I have a LOT of old fashioned oats. I wonder what would happen with a quick wiz in the blender.


                            I THOUGHT I'd read that somewhere.

                            1. re: Shrinkrap

                              I use a blender, or actually a smaller coffee mill, to turn rolled oats into something finer, more like Scottish oats (or oatmeal). It works well when I don't want the full texture of the whole flake.

                              1. re: Shrinkrap

                                Yes, a quick pulse and they'd be great.

                                1. re: TrishUntrapped

                                  Done! They are cooling in the pan. Can. Barely. Contain. Myself.

                            2. It makes the most wonderful brandy snaps. You bake the cookie then roll it around something the thickness of a broom handle and let it cool. Right before serving fill with whipped cream flavored with brandy. They are ab fab

                              1. I wasn't pleased with the Syrup Sponge Pudding.

                                It tasted like a slightly lighter version of cornbread with maple syrup. For those who have made this, is this right? I was expecting something lighter and airier and a puddle of syrup.

                                The one variable in the recipe is adding milk for a proper "spooning" consistency. What does that mean? I added about two tablespoons. Anyway here are my pix. As you can see I made this in the crockpot using a bread/cake tin pan that is now discontinued but available on ebay. It steamed for two hours in one cup of (boiling) water as recommended.

                                If you see where I may have gone wrong from the photos please let me know. Thanks.

                                6 Replies
                                1. re: TrishUntrapped

                                  The point of the milk is to loosen the batter if it's too thick to drop by spoonful into the pot. 2 Tbsp is fine.

                                  In addition to qianning's mention of vanilla, a bit of salt would do wonders to enhance the flavor. I know it's not usually an ingredient in traditional treacle sponge, but it would balance all that sweetness. Some recipes also include lemon or orange zest, and/or call for the serving syrup to be flavored with citrus. You might prefer the added complexity.

                                  1. re: goodhealthgourmet

                                    Thanks, and I did add salt...it's in the ingredients photo. The flavor was ok. The texture not so much. I was wondering if maybe the Brits served this with jam or fruit..that would help somewhat. I have another can of the syrup to go. Parkin is up next.

                                    1. re: TrishUntrapped

                                      Ah, I didn't look at your ingredient photos, just the recipe you linked.

                                      Interesting analysis of several recipes (including yours) in the following link - says you should use 6 Tbsp syrup in the bottom of the pan instead of 3 to achieve the desired topping:


                                      1. re: goodhealthgourmet

                                        Thanks ghg, I also used 6 TB of syrup. Looking at the picture in the recipe you linked to, my pudding looks just like hers except I don't have syrup on the bottom. The more I think about it, the more I think I made it right but just find it "not worth the calories." A personal thought, others may differ.

                                        Making Parkin tonight using this recipe. People seem to like it in the reviews section.


                                        1. re: TrishUntrapped

                                          I was going to say that yours looks perfect, so I guess you just don't like Syrup Sponge! I'm not much for straight-up sweet on sweet, so it's not my thing either. Parkin is also a bit sweet for my taste, but I do love the spices in it and if you let it sit for a few days the sticky texture is wonderful. I haven't had it in many years.

                                          I know the traditional recipe called for vinegar instead of eggs and lard instead of butter, but all the modern versions look like the one you're making. I hope it turns out to be something you enjoy more than the sponge ;)

                                  2. re: TrishUntrapped

                                    I've made a microwave sponge pudding that I was happy with. It's been a while, but I think used this recipe, or one like it. In the microwave it seems to work best in small batches. It really is just a simple cake with a syrup or jam bottom/top.


                                  3. Did you serve it warm? Reheated or direct from the pot?

                                    The on-line recipes are slightly different from the one I use (from a book), main difference being the lack of vanilla--I think a teaspoon of good vanilla is key. Two tablespoons of milk sounds correct.

                                    1 Reply
                                    1. re: qianning

                                      I served it warm for slice one for everyone. Room temp at slice two for my husband. It stopped there. No one liked it or wants it.

                                      1. re: Antilope

                                        Yum, I love the idea of making it myself! Thanks Anti!

                                      2. Yorkshire Parkin! What an interesting recipe.

                                        On the plus side - Wow what flavor! The blend of Lyle's syrup, butter (I used Kerrygold), molasses, brown sugar and spices was phenomenal. I loved the flavor so much I want to recreate this as a lighter, non-sticky spice cake. Would be delicious!

                                        Negative #1: To say my Parkin came out sticky would be an understatement. It's very sticky, kind of like when you make brownies and undercook them too much so there is no cakiness, they are all fudginess. Although I cooked for a solid 95 minutes, five more than the recipe calls for, I wonder if I undercooked. The flavor though is the bomb! My husband, who didn't even finish his slice of Syrup Sponge Pudding, kept sneaking bites of the Parkin while it cooled. I'll be bringing this to share with my office.

                                        Negative Two: Fortunately my husband was in the kitchen while the Parkin was baking and called me in to tell me it was about to boil over into the oven. I quickly put a baking sheet underneath and it caught the spills, averting disaster. It really bubbled up. Looking at the recipe - it calls for both self rising flour and extra baking powder. Maybe there is too much baking powder? I don't know. When the bubbling stopped it settled down quite a bit and when it cooed it was short, not a tall cake.

                                        Notes: I thought 4 teaspoons of ginger would be too much but it wasn't! Glad I used it all, great flavor. The recipe calls for a "teaspoon of mixed spice." I used about 3/4 teaspoon of cinnamon because I love that flavor, and a half teaspoon of a combination of spices - ground cloves, nutmeg, allspice, and mace. The recipe also calls for two teaspoons of nutmeg. I added just a pinch more than what I put in the mixed spices. I think nutmeg is very strong so I use cautiously.

                                        For those considering making Parkin, here are my pix:

                                        1. In the oven, boiling over.
                                        2. Out of the oven cooling.
                                        3. Stickiness on the side of the pan, washed off rather easily.
                                        4. Cooling... looks like someone snitched a piece.
                                        5. Out of the pan cut into small squares... A couple more missing...
                                        6. A plate of Parkin to go with tea.


                                        8 Replies
                                        1. re: TrishUntrapped

                                          So glad this was more successful than the sponge! Re: Negative 2, traditional recipes called for the addition of vinegar which begins to react with the baking powder before you bake it. That would help prevent a volcanic eruption in the oven :)

                                          Yours came out beautifully - it looks delicious!

                                            1. re: qianning

                                              I'm guessing here, but I think medium oatmeal is pretty close to quick cooking oats, that is not the regular rolled oats, but the quick cooking version. To achieve the same effect you can take regular rolled oats and gently pulse them in a food processor to break them down just a little. From what I understand, the "steel cut oats" are NOT to be used in these recipes.

                                                1. re: qianning

                                                  My first time at Flapjacks I used the whole oats and didn't process them. They would have been much better processed. For the Parkin I used Quick Oats. The box of Quick Oats has only one ingredient: Rolled Oats. So they are pretty much the same product as rolled oats, just cut a bit finer.

                                                  1. re: TrishUntrapped

                                                    Bulk food stores sell several 'grades' of rolled oats - quick, regular, thick, even extra thick.

                                                2. re: TrishUntrapped


                                                  is an earlier thread talking about medium oatmeal for parkin. As I wrote there I have tried various things, regular rolled oats, Bob'sRedMill Scottish oats, lightly chopped rolled oats.

                                                  The first time I made parkin I used rolled oats, not realizing that there was a difference. I've tried the finer meal, but actually prefer the rolled oats, since they leave more of a distinct texture. With a wet batter like this, rolled oats are cooked (more so than in oatmeal cookies), but still retain their identity. So it really comes to preferences.

                                            2. ANZAC biscuits! Recipes use only 1 or 2 TB of golden syrup, but these cookies are so good that I'm going to be making them often (I first made them a couple of weeks ago).

                                              4 Replies
                                              1. re: goodeatsgal

                                                What recipe do you use for Anzac Biscuits??

                                                1. re: TrishUntrapped

                                                  This recipe: http://www.exclusivelyfood.com.au/200....

                                                  When I was in Australia a couple of months ago, the Anzac biscuits ranged from rock hard to kind-of-hard to fall-apart, and were sometimes thick. This recipe was perfect for me - thin, crisp, and chewy. I cooked them for the shorter period of time. Yummy!

                                                  1. re: goodeatsgal

                                                    I bet the ones that the ANZAC soldiers received from home while in the trenches at Gallipoli were rock hard. :)

                                                    I found this brand
                                                    at US Grocery Outlet stores every now and then.

                                                    more on the original ones at

                                                    1. re: goodeatsgal

                                                      Thanks, this looks like a terrific recipe!

                                                2. My apologies if this has already been posted but you must make buttertarts!

                                                  3 Replies
                                                  1. re: chefathome

                                                    Buttertarts - That's a new one on me. What recipe do you like for them?

                                                    1. re: TrishUntrapped

                                                      Lots of versions - my favourite excludes raisins and includes toasted pecans. I'll see what I can find for you. They are Canadian and fantastic!

                                                      1. re: TrishUntrapped

                                                        Isn't buttertart also someone's username?

                                                    2. This is one that I plan to try, and there are more ideas in the comments:


                                                      2 Replies
                                                        1. re: foodeye

                                                          I made this recipe today foodeye and it was delicious.

                                                        2. Eat Your Books lists 307 recipes that are available online:


                                                          1. One recipe for honeycomb candy, there are others.

                                                            1. TrishUntrapped: Gotta say, I've been living vicariously through your posts. I have a mega sweet tooth, but post-holidays, feel like I've needed to subsist on lettuce and boiled eggs. Reading about all your adventures has been a real upper! Thanks.

                                                              1 Reply
                                                              1. re: pine time

                                                                Thanks pine time! I have cut way back, and I mean WAY back on my sugar intake. When I bake, I eat only a taste. (That's my story anyway and I'm sticking to it.) I bring a lot of things into my office or serve them to guests in my home.

                                                                With a stressful job as a journalist, baking eases me to no end. A lot of my colleagues hit the bottle. I hit the vanilla bottle.

                                                              2. http://www.davidlebovitz.com/2013/01/...

                                                                If you enjoy ginger, this recipe utilizes Lyle's syrup beautifully. The combination of ginger crisp and creamy ginger topping is just terrific. I made the recipe as written in an 8x8 pan.

                                                                4 Replies
                                                                1. re: HillJ

                                                                  Thanks Hill J, that was suggested above and it looks fantastic and I LOOVE ginger!

                                                                  1. re: TrishUntrapped

                                                                    Right, I noted my experience to the CH above as well. I just enjoyed another slice with ginger tea (ginger lover here) and it was even better the next day.

                                                                    1. re: TrishUntrapped

                                                                      I looked at that recipe and it's very similar to the Skibo Castle crunch you started with!

                                                                      1. re: Savour

                                                                        Going only by the photos provided for the Skibo Castle Crunch, they don't resemble the recipe I made by DL.

                                                                  2. Made Flapjacks again today (with dried cranberries ) for a tea party. Used the quick oats this time. Cut into small squares. Amazing! Everyone loved the buttery oatiness to them. And the cranberries add a nice contrast.

                                                                    While other tea cakes and pastries had leftovers - the Flapjacks were all gone.

                                                                    Such an easy, simple recipe with only a few ingredients. A winner.