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Recipes please for Lyle's Golden Syrup

TrishUntrapped Dec 26, 2012 10:40 AM

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. goodhealthgourmet RE: TrishUntrapped Dec 26, 2012 10:52 AM

    These might help:

    1. paulj RE: TrishUntrapped Dec 26, 2012 11:41 AM

      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
        Shrinkrap RE: paulj Dec 26, 2012 01:25 PM

        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
          pine time RE: Shrinkrap Dec 26, 2012 03:33 PM

          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
            Kalivs RE: pine time Dec 27, 2012 12:07 AM

            +1 for flapjacks. They are incredible

        2. re: paulj
          TrishUntrapped RE: paulj Dec 26, 2012 08:32 PM

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

        3. Caitlin McGrath RE: TrishUntrapped Dec 26, 2012 11:49 AM

          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. re: Caitlin McGrath
            TrishUntrapped RE: Caitlin McGrath Dec 26, 2012 08:28 PM

            That's a great tip, thanks.

          2. Athena RE: TrishUntrapped Dec 26, 2012 01:18 PM

            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
              TrishUntrapped RE: Athena Dec 26, 2012 08:33 PM

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

            2. m
              magiesmom RE: TrishUntrapped Dec 26, 2012 04:06 PM


              4 Replies
              1. re: magiesmom
                TrishUntrapped RE: magiesmom Dec 26, 2012 08:27 PM

                I'm thinking gingerbread too...

                1. re: magiesmom
                  paulj RE: magiesmom Dec 26, 2012 10:07 PM

                  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
                    TrishUntrapped RE: paulj Dec 27, 2012 04:47 AM

                    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
                      Savour RE: TrishUntrapped Jan 9, 2013 09:04 AM

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

                2. ipsedixit RE: TrishUntrapped Dec 26, 2012 08:34 PM

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

                  1. abby d RE: TrishUntrapped Dec 26, 2012 10:12 PM

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

                    1. Steve Green RE: TrishUntrapped Dec 27, 2012 11:25 PM

                      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
                        TrishUntrapped RE: Steve Green Jan 5, 2013 08:21 AM

                        This sounds good... Will make this soon!

                      2. s
                        serah RE: TrishUntrapped Dec 28, 2012 03:32 AM

                        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
                          qianning RE: serah Dec 28, 2012 06:09 AM

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

                        2. TrishUntrapped RE: TrishUntrapped Dec 29, 2012 02:31 PM

                          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
                            Shrinkrap RE: TrishUntrapped Dec 29, 2012 11:34 PM

                            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
                              paulj RE: Shrinkrap Dec 30, 2012 12:24 AM

                              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
                                TrishUntrapped RE: Shrinkrap Dec 30, 2012 04:11 PM

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

                                1. re: TrishUntrapped
                                  Shrinkrap RE: TrishUntrapped Dec 30, 2012 06:26 PM

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

                            2. b
                              BarbaraC28 RE: TrishUntrapped Dec 30, 2012 06:42 PM

                              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. TrishUntrapped RE: TrishUntrapped Jan 4, 2013 05:16 AM

                                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
                                  goodhealthgourmet RE: TrishUntrapped Jan 4, 2013 09:46 AM

                                  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
                                    TrishUntrapped RE: goodhealthgourmet Jan 4, 2013 10:16 AM

                                    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
                                      goodhealthgourmet RE: TrishUntrapped Jan 4, 2013 12:20 PM

                                      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
                                        TrishUntrapped RE: goodhealthgourmet Jan 4, 2013 12:26 PM

                                        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
                                          goodhealthgourmet RE: TrishUntrapped Jan 4, 2013 12:55 PM

                                          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
                                    paulj RE: TrishUntrapped Jan 4, 2013 09:55 AM

                                    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. q
                                    qianning RE: TrishUntrapped Jan 4, 2013 06:11 AM

                                    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
                                      TrishUntrapped RE: qianning Jan 4, 2013 06:51 AM

                                      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.

                                    2. Antilope RE: TrishUntrapped Jan 4, 2013 11:22 AM

                                      Homemade Lyle's Golden Syrup


                                      1 Reply
                                      1. re: Antilope
                                        TrishUntrapped RE: Antilope Jan 4, 2013 12:30 PM

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

                                      2. TrishUntrapped RE: TrishUntrapped Jan 5, 2013 08:11 AM

                                        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
                                          goodhealthgourmet RE: TrishUntrapped Jan 5, 2013 08:42 AM

                                          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: TrishUntrapped
                                            qianning RE: TrishUntrapped Jan 9, 2013 05:49 AM

                                            What's "medium" oatmeal?

                                            1. re: qianning
                                              TrishUntrapped RE: qianning Jan 9, 2013 06:09 AM

                                              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: TrishUntrapped
                                                qianning RE: TrishUntrapped Jan 9, 2013 06:46 AM

                                                Thanks. Which method did you use?

                                                1. re: qianning
                                                  TrishUntrapped RE: qianning Jan 9, 2013 10:01 AM

                                                  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
                                                    paulj RE: TrishUntrapped Jan 9, 2013 10:05 AM

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

                                                2. re: TrishUntrapped
                                                  paulj RE: TrishUntrapped Jan 9, 2013 09:30 AM


                                                  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.

                                                  1. re: paulj
                                                    qianning RE: paulj Jan 9, 2013 09:42 AM


                                            2. g
                                              goodeatsgal RE: TrishUntrapped Jan 8, 2013 09:08 PM

                                              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
                                                TrishUntrapped RE: goodeatsgal Jan 9, 2013 05:22 AM

                                                What recipe do you use for Anzac Biscuits??

                                                1. re: TrishUntrapped
                                                  goodeatsgal RE: TrishUntrapped Jan 11, 2013 11:38 PM

                                                  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
                                                    paulj RE: goodeatsgal Jan 12, 2013 12:47 AM

                                                    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
                                                      TrishUntrapped RE: goodeatsgal Jan 12, 2013 07:29 AM

                                                      Thanks, this looks like a terrific recipe!

                                                2. chefathome RE: TrishUntrapped Jan 9, 2013 07:18 AM

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

                                                  3 Replies
                                                  1. re: chefathome
                                                    TrishUntrapped RE: chefathome Jan 9, 2013 01:40 PM

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

                                                    1. re: TrishUntrapped
                                                      chefathome RE: TrishUntrapped Jan 9, 2013 02:21 PM

                                                      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
                                                        Shrinkrap RE: TrishUntrapped Jan 10, 2013 07:20 PM

                                                        Isn't buttertart also someone's username?

                                                    2. f
                                                      foodeye RE: TrishUntrapped Jan 9, 2013 11:45 AM

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


                                                      2 Replies
                                                      1. re: foodeye
                                                        TrishUntrapped RE: foodeye Jan 9, 2013 01:39 PM

                                                        I MUST try this one! Thanks!

                                                        1. re: foodeye
                                                          HillJ RE: foodeye Jan 13, 2013 04:45 PM

                                                          I made this recipe today foodeye and it was delicious.

                                                        2. a
                                                          anm RE: TrishUntrapped Jan 9, 2013 11:54 AM

                                                          Eat Your Books lists 307 recipes that are available online:


                                                          1. OCEllen RE: TrishUntrapped Jan 10, 2013 01:03 PM

                                                            One recipe for honeycomb candy, there are others.

                                                            1. p
                                                              pine time RE: TrishUntrapped Jan 12, 2013 03:43 PM

                                                              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
                                                                TrishUntrapped RE: pine time Jan 13, 2013 05:44 PM

                                                                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. h
                                                                HillJ RE: TrishUntrapped Jan 13, 2013 04:44 PM


                                                                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
                                                                  TrishUntrapped RE: HillJ Jan 13, 2013 05:41 PM

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

                                                                  1. re: TrishUntrapped
                                                                    HillJ RE: TrishUntrapped Jan 14, 2013 07:42 AM

                                                                    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
                                                                      Savour RE: TrishUntrapped Jan 14, 2013 10:30 AM

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

                                                                      1. re: Savour
                                                                        HillJ RE: Savour Jan 14, 2013 10:46 AM

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

                                                                  2. TrishUntrapped RE: TrishUntrapped Jan 26, 2013 05:09 PM

                                                                    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.

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