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Discover Cooking with Lyles Golden Syrup & Lyles Black Treacle

A little taste of yesterday...today

Contents

p5

p8

p 12

p 15

p 20

Starters and Salads p 5


Salmon with Lyles Black Treacle, Juniper and Sherry Dressing Beetroot and Rocket Salad Chicory Salad Carrot and Coriander Salad

Create new memories with Lyles Golden Syrup


Whether youre looking to make something special for your family or enjoy baking with your kids, youll find plenty of mouthwatering ideas in this booklet. With its distinctive taste and texture, Lyles Golden Syrup brings a natural sweetness to many meals and desserts, from savoury dishes and snacks to cakes and puddings. It can also be enjoyed simply and quickly as its perfect for pouring over porridge, pancakes or ice cream. Lyles Golden Syrup adds more than just sweetness its all about having fun and getting creative in the kitchen. So if you like the sound of chicory salad to start, followed by salmon with Lyles Black Treacle, finished off with sticky toffee pudding, youll love the many recipes we have in store for you.

Family Meals p 8
Stir Fried Prawns Beef with Syrup and Ginger Barbecued Pork Chops Sweet Chilli Chicken Wraps Savoury Chicken Parcels Wrapped in Bacon

Something Special p 12
Glazed Roast Turkey Roast Lamb with Lyles Golden Syrup and Rosemary Baste Duck with Apricots in Orange Sauce

Puddings p 15
Golden Sponge Pudding Blueberry and Lemon Syrup Stack Sticky Toffee Pudding Cream Crowdie Hot Fruit Salad Banana Ice Cream Cake with Butterscotch Sauce

Baking and Treats p 20


Golden Flapjack Lyles Golden Syrup Tart Chocolate Treacle Sandwich Parkin Treacle Toffee Syrup Chip Cookies

A rich heritage
Our story goes back to 1883. Abram Lyle, a forty-five year old Scottish businessman, sent his five sons to London to build a sugar refinery. However, things didnt go entirely to plan. Bad luck with cargoes almost brought their work and their cash to an abrupt halt. But Lyle was determined to make the business work. He knew that the refining process produced a treacly syrup which usually went to waste. By further refinement they were able to make a delicious preserve and sweetener for cooking. They poured this syrup into wooden casks (imagine how long that takes!) and sold it to their workers and local customers. Word spread even faster than the syrup and in a few short months, a ton a week was being sold. Soon it was ten tons and today over a million tins leave the Plaistow factory each week. Did you know that Lyles Golden Syrup has the Guinness World Record for having the oldest packaging in the world? Its green and gold tin has remained almost unchanged since 1885.

The famous Trademark


A dead lion surrounded by a swarm of honeybees and the legend, Out of the strong came forth sweetness has been one of the most distinctive and famous trademarks for over 100 years. The imagery and the quotation are from the Book of Judges and owe their Biblical origins to Samson and his journey to the land of the Philistines. On the journey there he killed a lion. Returning after a successful mission, he notices a swarm of bees have formed a comb of honey in the carcass.

More delicious treats


Now with even more tasty products and flavours available, there is something for everyone. Our two newest products, Lyles Squeezy Syrup and Lyles Golden Spread will create smiles all round as they taste great and are easy to use. With Lyles Squeezy Syrup you can choose from seven delicious varieties of ice cream topping Golden Syrup, Chocolate, Toffee, Banoffee, Strawberry, Raspberry or Blackcurrant flavours. Perfect for a taste explosion! New Lyles Golden Spread is a unique kind of sweet spread with all the flavour of Lyles Golden Syrup and a soft-set texture thats easy to spread. Its scrumptious on toast, crumpets, croissants and bagels. For many more hints and tips visit www.lylesgoldensyrup.com

Samson devises a riddle from this phenomenon out of the eater came forth meat and out of the strong came forth sweetness. Only Abram Lyle knows why they were chosen to represent his products. Some believe he was reversing the legend and saying that out of sweetness (his products) came forth strength. Others think he was simply asking, What is sweeter than honey and what is stronger than a lion? His answers would probably be Lyles Golden Syrup and Lyles Black Treacle. Find out why he was so proud of his products by cooking the recipes in this booklet.

Hints and Tips


Both Lyles Golden Syrup and Lyles Black Treacle will mix more easily if they have been slightly warmed beforehand. They should not be refrigerated. If the products have been stored in a cool place, warm by standing the tin in hot water. Lyles Golden Syrup is the perfect sweetener for hot drinks, tea, coffee, toddy and lemonade. A spoonful in a glass of hot milk makes a pleasant drink and can also soothe a sore throat. Cover the lid of Lyle's Black Treacle with a tea towel when opening because pressure can build up in the tin.

Treacle Folklore
Did you know treacle gets its name from the old French word triacle and the Latin theriaca, meaning an antidote to poison. In fact, for years people have believed Lyle's Black Treacle is beneficial in alleviating the symptoms of rheumatism and other complaints. Perhaps the natural goodness of the treacle fights the poison of the ailment!

Rule of thumb
15ml (1tbsp) - approx 25g (1oz) 150ml (1/4 pint) - approx 200g (7oz) 300ml (1/2 pint) - approx 400g (14oz) Try Lyles Golden Syrup Pouring bottles for an easier, more convenient way of dispensing the desired amount.

Nutritional Content
Nutritional information for Lyle's Golden Syrup Nutritional information for Lyle's Black Treacle

Starters & Salads 5

Salmon with Lyles Black Treacle, Juniper and Sherry Dressing


4 x 1cm (1/2 inch) slices fresh salmon (100 - 175g / 4 - 6oz) Knob of butter 225g (8oz) mixed green salad e.g. rocket, baby spinach 5ml (1 tsp) olive oil, mixed with a few drops lemon juice Salt and freshly ground black pepper For the dressing: 2 shallots, finely chopped 10 black peppercorns, crushed 15 juniper berries, finely chopped 1 clove garlic, crushed 60ml (4 tbsp) sherry vinegar 5ml (1 tsp) Lyles Black Treacle 45ml (3 tbsp) walnut oil 45ml (3 tbsp) groundnut oil Pinch of salt To make the dressing, mix together the shallots, peppercorns, juniper berries, garlic and sherry vinegar in a small pan. Bring to the simmer and cook until the vinegar has almost completely evaporated. Add the black treacle and oils and bring back to the simmer. Cook for 1 - 2 minutes and season with a pinch of salt. Leave to cool to room temperature. To cook the salmon, heat a frying pan and season the salmon with salt and pepper. Add the butter to the pan and lay the salmon slices, presentation side down, in the butter. Cook for 2 - 3 minutes on one side only, keeping the fish pink. While the salmon is cooking, spoon the dressing onto four plates. Season and add the olive oil and lemon juice to the green leaves, sitting them on top of the dressing. Place the salmon, presentation side up, on top of the leaves. Serve straight away. Serves 4 as a starter.

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

100G 882KJ / 214KCAL 7G 2G 2G 20G 3G 1G 0.1G


PER

PER SERVING 1014KJ / 246KCAL 8G 2G 2G 23G 4G 1G 0.1G

6 Starters & Salads

Beetroot and Rocket Salad


100g (4oz) raw beetroot 2 thick slices bread, crusts removed 90ml (6 tbsp) olive oil Grated rind and segments from 1 orange 15ml (1 tbsp) balsamic vinegar 10ml (2 tsp) Lyles Black Treacle 1/2 tsp curry powder Salt and freshly ground black pepper 1 clove garlic, crushed 225g (8oz) fresh young salad leaves e.g. baby spinach, chard, lambs lettuce 100g (4oz) fresh rocket leaves

Preheat the oven to 200 degrees C, 400 degrees F, gas mark 6. Peel and coarsely grate the beetroot. Cut the bread into small cubes. Drizzle half the oil over the bread and spread out onto a baking sheet. Sprinkle with half the orange rind and bake for about 15 minutes, turning half way through cooking until the cubes of bread are crisp. Whisk together the remaining oil and orange rind with the vinegar, treacle, curry powder, garlic and seasoning. To serve, roughly mix together the salad and rocket leaves. Add the beetroot, orange segments and bread cubes. Drizzle over the dressing and serve. Serves 6
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM

100G 483KJ / 116KCAL 2G 8G 4G 9G 1G 1G 0.07G


PER

PER SERVING

618KJ / 149KCAL 2G 10G 5G 11G 2G 2G 0.09G

Starters & Salads 7

Chicory Salad
2 medium heads of chicory, trimmed and shredded 6 black olives, stoned and halved 30ml (2 tbsp) olive oil 15ml (1 tbsp) white wine vinegar 15ml (1 tbsp) lemon juice 5ml (1 tsp) Lyles Golden Syrup 1 small onion, grated Salt and freshly ground black pepper

Put the chicory and olives into a serving bowl. In a jug, whisk together the oil, vinegar, lemon juice, syrup, onion and seasoning until well blended. Pour over the chicory and toss well before serving. Serves 4.

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

PER 100G 649KJ / 158KCAL 0.5G 5G 4G 16G 2G 1G 0.2G

PER SERVING 247KJ / 60KCAL 0.2G 2G 1G 6G 1G 0.3G 0.1G

Carrot and Coriander Salad


1 bunch carrots (choose carrots with tops for a tastier salad) 50g (2oz) raisins 50g (2oz) cashew nuts 30ml (2 tbsp) pumpkin seeds 15ml (1 tbsp) sesame seeds 45ml (3 tbsp) olive oil 30ml (2 tbsp) white wine vinegar 10ml (2 tsp) Lyles Golden Syrup 20g (3/4 oz) bunch fresh coriander, chopped Salt and freshly ground black pepper Peel and grate the carrots. Put carrots into a bowl and add the raisins, cashew nuts and seeds. Mix thoroughly. Measure the oil, vinegar, syrup, coriander and seasoning into a small jug and whisk together well. Pour over the salad, toss together and serve. Serves 6.

PER

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM

100G 844KJ / 203KCAL 4G 14G 12G 15G 2G 2G 0.05G

PER SERVING 886KJ / 214KCAL 4G 15G 13G 16G 2G 3G 0.05G

8 Family Meals

Stir Fried Prawns


Heat the oil in a wok or large frying pan. Cook the garlic, onion and carrot over a medium heat for about 2 minutes, add the mangetout and baby corn and continue cooking for a further 2 minutes, tossing all the time. Stir in the syrup, soy sauce, ketchup and prawns. Blend the cornflour with the water until smooth. Add to the pan. Bring to the boil, stirring all the time. Season to taste, then serve straight away. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT

30ml (2 tbsp) sunflower oil 1 clove garlic, crushed 1 onion, cut into wedge shaped slices 3 carrots, thinly sliced 150g (5oz) mangetout 100g (4oz) baby corn 15ml (1 tbsp) Lyles Golden Syrup 30ml (2 tbsp) soy sauce 45ml (3 tbsp) tomato ketchup 450g (1lb) peeled prawns 10-15ml (2-3 tbsp) cornflour 10-15ml (2-3 tbsp) water Salt and freshly ground black pepper

OF WHICH SATURATES FIBRE SODIUM

PER 100G 429KJ / 102KCAL 12G 6G 4G 3G 1G 1G 1.1G

PER SERVING 986KJ / 235KCAL 29G 13G 10G 8G 1G 2G 2.5G

Beef with Lyles Golden Syrup and Ginger


Preheat the oven to 170 degrees C, 325 degrees F, gas mark 3. Heat the oil in a frying pan and quickly fry the steaks on both sides to brown. Place in a shallow ovenproof dish, large enough to take the steaks side by side. In a bowl, mix together the rosemary, garlic, ginger, soy sauce, syrup, treacle, stock and seasoning. Scatter the mushrooms over the steaks, then pour over the sauce mixture. Cover and cook in the oven for about 11/2 hours or until tender. Lift the steaks out on to a warmed serving plate, cover and keep warm. Blend the cornflour with the water and stir into the sauce, reheat until slightly thickened. Pour over steaks and serve. Serve with a mixture of white and wild rice and a green salad. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

4 x 175g (6oz) beef braising steaks 15ml (1 tbsp) sunflower oil 5ml (1 tsp) fresh rosemary 2 cloves garlic, crushed 2.5cm (1 inch) piece root ginger, peeled and finely chopped 15ml (1 tbsp) soy sauce 15ml (1 tbsp) Lyles Golden Syrup 15ml (1 tbsp) Lyles Black Treacle 150ml (1/4 pint) stock Salt and freshly ground black pepper 100g (4oz) button mushrooms, sliced 5ml (1 tsp) cornflour 30ml (2 tbsp) water

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON RICH SOURCE

PER 100G 595KJ / 141KCAL 21G 3G 2G 5G 2G 0.1G 0.1G 3MG

PER SERVING 1470 KJ / 349KCAL 51G 7G 6G 13G 5G 0.3G 0.3G 7MG

OF IRON

Family Meals 9

Barbecued Pork Chops

Salt and freshly ground black pepper 4 large pork chump chops, trimmed of fat 45ml (3 tbsp) Lyles Golden Syrup 30ml (2 tbsp) soy sauce 45ml (3 tbsp) tomato puree 1 clove garlic, crushed

2.5ml (1/2 tsp) mustard powder Juice 1 large orange Juice 1/2 lemon 15ml (1 tbsp) white wine vinegar 15ml (1 tbsp) vegetable oil 1 small onion, chopped

Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Season the chops well. In a bowl, mix together the golden syrup, soy sauce, tomato puree, garlic, mustard, fruit juices and vinegar. Heat the oil in a frying pan and fry the chops quickly on both sides until browned. Remove them from the pan, drain and place in a shallow ovenproof dish together with the sauce mixture and the onion. Cover, and cook in the oven for 30 - 40 minutes until tender. Serve with rice. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON SOURCE OF

PER 100G 914KJ / 218KCAL 25G 7G 6G 10G 3G 0.3G 0.3G 1MG

PER SERVING 1828KJ / 437KCAL 60G 14G 13G 20G 6G 0.5G 0.6G 3MG

IRON

10 Family Meals

Sweet Chilli Chicken Wraps


4 boneless, skinless chicken breasts 1 fresh red chilli, de-seeded and finely chopped 1 fresh green chilli, de-seeded and finely chopped 1 clove garlic, crushed 15ml (1 tbsp) grated fresh root ginger 5ml (1 tsp) Lyles Black Treacle 30ml (2 tbsp) runny honey 30ml (2 tbsp) soy sauce Grated rind and juice 1 lime For the wrap: 225g (8oz) fresh salad leaves e.g. rocket, lambs lettuce, baby spinach 8 soft flour tortillas 120ml (8 tbsp) soured cream 60ml (4 tbsp) chutney 4 salad onions, shredded 1/2 cucumber, cut into sticks Soak four wooden skewers in water. Cut each breast into six chunks. Mix the chillies, garlic, ginger, treacle, honey and soy sauce with the lime rind and juice until blended in a large bowl. Reserve 45ml (3 tbsp) of this marinade, add the chicken to the marinade remaining in the bowl and stir until coated. Cover and leave in the refrigerator for about 2 hours. Thread the chicken onto the wooden skewers, then cook under a moderate grill for
100G 793KJ / 189KCAL 12G 20G 6G 7G 2G 1G 0.3G 1MG
PER

about 12 minutes, turning and basting during cooking, until the chicken is cooked through. To serve: toss the salad leaves in the reserved marinade. Spread each of the tortillas with soured cream and chutney. Divide the salad leaves between them and top with the shredded onions and cucumber. Slide the chicken off the skewers and add to the salad. Fold the bottom of each of the tortillas up then alternately fold in the sides to form parcels. Serve straight away. Serves 4.
PER SERVING

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON A GOOD

2537KJ / 603KCAL 38G 65G 20G 23G 5G 3G 1.0G 4MG

SOURCE OF IRON

Family Meals 11

Savoury Chicken Parcels Wrapped in Bacon


225g (8oz) soft cheese 30ml (2 tbsp) chopped fresh chives 2 cloves garlic, crushed 1 salad onion, finely chopped Salt and freshly ground black pepper 4 chicken breasts 12 - 16 rashers streaky bacon Lyles Golden Syrup pouring bottle Preheat the oven to 200 degrees C, 400 degrees F, gas mark 6. Measure the soft cheese, chives, garlic, salad onion and seasoning into a bowl and stir together until thoroughly mixed. Slice three-quarters of the way horizontally through each of the chicken breasts, open out and divide the filling between each of the breasts. Fold the chicken back over, then form a parcel. Wrap each of the parcels with the bacon, starting at the thin
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

end and wrapping round and round to secure the chicken inside. Secure each with a couple of cocktail sticks. Lift the chicken parcels into a roasting tin, drizzle each with a little pouring syrup and cook in the oven for about 35 - 40 minutes or until crisp and cooked through. Serve with a crisp salad. Serves 4.

FAT
OF WHICH SATURATES

FIBRE SODIUM

100G 1068KJ / 257KCAL 18G 2G 2G 19G 8G 0G 0.6G


PER

PER SERVING

2606KJ / 627KCAL 44G 6G 6G 48G 20G 0G 1.4G

12 Something Special

Glazed Roast Turkey


5.5kg (12lb) turkey 50g (2oz) butter Salt and freshly ground black pepper 15ml (1 tbsp) vegetable oil 90ml (6 tbsp) Lyles Golden Syrup 60ml (4 tbsp) water 15ml (1 tbsp) lemon juice 2 cloves garlic, crushed Watercress to garnish Preheat the oven to 220 degrees C, 425 degrees F, gas mark 7. Place the prepared turkey in a roasting tin, dot with butter and sprinkle with seasoning, and brush a large piece of foil with oil. Cover the turkey loosely with foil but seal the edges well. Roast in the oven for about 30 minutes, then reduce the temperature of the oven to 180 degrees C, 350 degrees F, gas mark 4 and continue to roast for a further 21/2 hours. Place the syrup in a saucepan with 45ml (3 tbsp) water and boil for 8 - 10 minutes to make a golden caramel, allow to cool slightly, stir in the lemon juice,
100G 789KJ / 189KCAL 20G 5G 5G 10G 4G 0G 0.1G
PER

with 15ml (1 tbsp) water, the garlic and season. Leave until cooled and a coating consistency. Remove foil from turkey, pour off the fat and spoon the glaze over the turkey. Roast the bird for a further 30 minutes, until well glazed, basting frequently. To test that the turkey is cooked, insert a skewer deep into its thigh. If the juices that run out are clear, the bird is ready. If the juices are pink, cook for a little longer. Leave to rest, covered with foil for about 20 minutes before carving. Serve garnished with watercress. Serves 8.
PER SERVING

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

1184KJ / 284KCAL 30G 7G 7G 15G 6G 0G 0.1G

Something Special 13

Roast Lamb with Lyles Golden Syrup and Rosemary Baste


2kg (4lb) shoulder or leg of lamb, as lean as possible 10ml (2 tsp) Dijon mustard 5ml (1 tsp) salt 30ml (2 tbsp) malt vinegar 30ml (2 tbsp) Lyles Golden Syrup 4 sprigs fresh rosemary Preheat the oven to 230 degrees C, 450 degrees F, gas mark 8. Put a rack into a roasting tin. Wash and dry the shoulder with kitchen paper. Using a sharp knife, score the fat into 2.5cm (1 inch) squares. Transfer the joint to the rack. Measure the mustard, salt, vinegar and syrup into a bowl and stir until blended. Spread over the joint. Add the rosemary. Put into the oven then immediately reduce the temperature to 180 degrees C, 350 degrees F, gas mark 4 and roast the joint for 2 - 21/2 hours until the joint is well browned and crisp, covering with foil half way through cooking. Leave to rest for about 10 minutes before carving then serve with creamed potatoes and cauliflower in a caerphilly sauce and gravy. Serves 8.
PER 100G 1157KJ / 279KCAL 20G 1G 1G 21G 11G 0.0G 0.1G 2MG PER SERVING 1331KJ / 321KCAL 23G 2G 2G 26G 12G 0.0G 0.1G 2MG

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON A SOURCE

OF IRON

14 Something Special

4 duck breasts 5ml (1 tsp) sunflower oil 1 small onion, chopped 450ml (3/4 pt) chicken stock Grated rind and juice of 1 orange 50g (2oz) pre-soaked apricots 15ml (1 tbsp) Lyles Golden Syrup Salt and freshly ground black pepper 10ml (2 tsp) cornflour 10ml (2 tsp) water 10ml (2 tsp) lemon juice Toasted flaked almonds, to garnish

Duck with Apricots in Orange Sauce


Heat the oil in a frying pan and saut the duck, skin side down first until golden brown, turn over and brown. Lift out and when cool enough to handle, peel away the fatty skin. Pour most of the fat from the pan then gently fry the onion, until golden brown. Add the stock, orange rind and juice, apricots, syrup and seasoning. Bring to the boil, return the duck to the pan, cover and cook gently for 15 minutes. Lift the duck onto a warmed serving dish and keep warm. Blend the cornflour with the water and lemon juice. Stir into the pan and bring back to the boil, stirring until thickened. Simmer for a minute, then spoon over the duck and serve sprinkled with the almonds. Serves 4.
PER 100G 308KJ / 73KCAL 8G 6G 4G 2G 1G 0.4G 0.05G 1MG PER SERVING 708KJ / 168KCAL 18G 13G 10G 6G 1G 1G 0.1G 3MG

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON A SOURCE

OF IRON

Puddings 15

Golden Sponge Pudding

45ml (3 tbsp) Lyles Golden Syrup 100g (4oz) butter or margarine 100g (4oz) Tate & Lyle Caster Sugar 2 eggs, beaten Grated rind 1 lemon 175g (6oz) self-raising flour, sifted 15 - 30ml (1 - 2 tbsp) milk

Grease a 900ml (11/2pt) pudding basin. Put the syrup in the bottom of the basin. In a bowl, cream together the fat and sugar until light and fluffy. Add the beaten eggs, a little at a time and beat well after each addition. Add the lemon rind. Using a metal spoon, fold in half the flour, then fold in the rest, adding sufficient milk to give a dropping consistency. Spoon the mixture into the basin, cover with greased greaseproof paper or foil, and secure with string. Steam over a pan of boiling water for about 11/2 hours until well risen and firm to the touch. Serves 6.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

PER 100G 1912KJ / 455KCAL 7G 62G 33G 22G 13G 1G 0.4G

PER SERVING 1396KJ / 332KCAL 5G 46G 24G 16G 10G 1G 0.3G

16 Puddings

Blueberry and Lemon Syrup Stack


300g (101/2 oz) self-raising flour 250g (9oz) fresh blueberries Grated rind 1 lemon 3 eggs 75ml (5 tbsp) Lyles Golden Syrup, plus extra for drizzling 25g (1oz) butter, melted 300ml (1/2 pt) milk Oil, for frying Crme frache, to serve Mix the flour, blueberries and lemon rind in a large bowl. Beat together the eggs, golden syrup and butter until smooth; whisk in the milk. Make a well in the flour and gradually add the syrup mixture, stirring constantly to make a thick batter. Heat a large non-stick frying pan and brush with oil. Spoon in heaps of batter (about two tablespoons per pancake) and allow to spread. Cook three or four pancakes at a time over
100G 811KJ / 192KCAL 6G 34G 12G 5G 2G 1G 0.2G
PER

a low heat for 2 - 3 minutes or until small bubbles appear on the surface. Turn and cook for 2 minutes on the other side until golden. Keep warm whilst the remaining pancakes are cooked. Stack them up on warm plates, top with crme frache and drizzle with plenty of golden syrup to serve. Serves 8.

PER SERVING

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

974KJ / 230KCAL 7G 41G 14G 5G 3G 1G 0.2G

Puddings 17

Sticky Toffee Pudding


Lightly grease a 900ml (11/2 pt) basin and place the chopped pears in the bottom. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Place 75g (3oz) of the butter, cinnamon, crme frache, 100g (4oz) of the light brown soft sugar and the cold water in a saucepan and heat gently until the butter and sugar have melted. Bring to the boil, simmer for 2 minutes then remove from the heat and pour about one-third into the basin. Place the raisins, bicarbonate of soda and black treacle in a bowl and pour over the hot water. Stir to mix and set aside. In another bowl, beat the remaining butter until soft then beat in the rest of the light brown soft sugar. Stir in the egg, then the flour and raisin mixture. Spoon into the basin and bake in the oven for 50 minutes. When cooked, turn out onto a warm serving plate and serve with the rest of the reheated sauce. Serves 8.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

75g (3oz) ready to eat dried pears, chopped 150g (5oz) butter 5ml (1 tsp) ground cinnamon 200ml (7 fl oz) crme frache 175g (6oz) Tate & Lyle Light Brown Soft Sugar 75ml (3 fl oz) cold water 50g (2oz) raisins 1/2 tsp bicarbonate of soda 15ml (1 tbsp) Lyles Black Treacle 100ml (4 fl oz) hot water 1 egg 150g (5oz) self-raising flour

FAT
OF WHICH SATURATES

FIBRE SODIUM

100G 1300KJ / 310KCAL 3G 38G 27G 17G 11G 1G 0.2G


PER

PER SERVING 1599KJ / 382KCAL 4G 47G 33G 21G 13G 1G 0.2G

Cream Crowdie
50g (2oz) medium oatmeal 300ml (1/2 pt) double cream 60ml (4 tbsp) Lyles Golden Syrup 45ml (3 tbsp) whisky 350g (12oz) raspberries, hulled

Place the oatmeal in a grill pan (without the rack) and toast until golden brown, stirring occasionally. Leave for about 15 minutes to cool. Whip the cream until standing in soft peaks. Stir in the syrup, whisky and cooled toasted oatmeal. Reserve a few raspberries for decoration, then layer the remaining raspberries and cream mixture in four glasses. Cover with cling film and chill for about an hour before serving decorated with the reserved raspberries. Serves 4.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

100G 981KJ / 236KCAL 2G 13G 9G 19G 11G 2G 0.04G


PER

PER SERVING

1962KJ / 472KCAL 4G 26G 18G 37G 23G 3G 0.1G

18 Puddings

Hot Fruit Salad

Butter the inside of a large shallow ovenproof dish. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Cut round the nectarines and plums, following the natural line, then twist the halves in opposite directions to separate. Remove the stones and cut each of the nectarine halves in half again. Arrange in a single layer in the baking dish. Prepare the pineapple; cut away and discard the outer skin and tough fibrous core. Cut the pineapple flesh
100G 202KJ / 47KCAL 1G 12G 12G 0.1G 0.0G 1G 0.01G 19MG
PER

into generously sized chunks and add to the fruit in the dish. Drizzle the golden syrup over all the fruits, then pour in the apple juice. Tuck in the cinnamon stick and cloves. Bake uncovered in the oven for 30 - 40 minutes, basting the fruit with the juice a couple of times during cooking, until the fruits are tender. Remove and discard the cinnamon sticks and cloves. Serve warm with a big dollop of mascarpone cheese. Serves 6.

2 nectarines 4 plums 1 small fresh pineapple 30ml (2 tbsp) Lyles Golden Syrup 150ml (5 fl oz) apple juice 1 cinnamon stick 3 whole cloves Mascarpone cheese, to serve

PER SERVING

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM VITAMIN C A GOOD SOURCE

296KJ / 69KCAL 1G 17G 17G 0.1G 0.0G 1G 0.01G 27MG

OF VITAMIN

Puddings 19

100g (4oz) digestive biscuits 50g (2oz) butter 50g (2oz) pecan nuts 30ml (2 tbsp) Tate & Lyle Demerara Sugar 405g can skimmed sweetened condensed milk 600ml (1pt) natural yogurt Grated rind and juice 1 lemon 2 ripe bananas, mashed for the sauce: 50g (2oz) butter 30ml (2 tbsp) Lyles Golden Syrup 30 ml (2 tbsp) Tate & Lyles Granulated Sugar 10ml (2 tsp) cornflour 150ml (1/4 pt) milk 150ml (1/4 pt) single cream A few fresh strawberries, to serve

Banana Ice Cream Cake with Butterscotch Sauce


Line the base and sides of a deep 20cm (8 inch) cake tin with foil. Crush the digestive biscuits to form crumbs. Heat the butter in a pan until melted, then remove from the heat and stir in the biscuit crumbs, pecan nuts and demerara sugar and mix thoroughly. Spoon half the biscuit mixture into the bottom of the tin and level out evenly. Pour the condensed milk into a large mixing bowl and whisk with an electric whisk on high speed for 2 minutes. Blend in the yogurt, lemon rind and juice and the mashed bananas. Pour into the tin and level out. Spoon the remaining biscuit mixture over the top. Cover with cling film and freeze for at
100G 848KJ / 202KCAL 5G 26G 22G 9G 5G 0.4G 0.2G
PER

least 6 hours. For the sauce, measure the butter, syrup and sugar into a pan, heat gently until the sugar has dissolved, then simmer for 2 minutes. Blend the cornflour with the milk and add 2 tbsp of the hot mixture to the milk, stir thoroughly, then pour the milk into the pan and bring to the boil, stirring until thickened. Remove from the heat and allow to cool slightly before stirring in the cream. To serve, cut the ice cream cake into wedges and serve each with a blob of the warm butterscotch sauce and a few sliced strawberries. Serves 8.

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

PER SERVING 2119KJ / 505KCAL 14G 65G 56G 23G 11G 1G 0.4G

20 Baking and Treats

Golden Flapjack
Grease a 20cm (8 inch) square baking tin and preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Heat the butter, sugar and syrup in a saucepan until the butter has melted, stir in the rolled oats. Press the mixture into the tin and bake in the oven for about 20 minutes. Cut into fingers whilst still warm, then leave to finish cooling in the tin before turning out. Makes 8 fingers.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

PER 100G 1923KJ / 457KCAL 5G 69G 40G 20G 11G 3G 0.2G

PER SERVING 923KJ / 220KCAL 2G 33G 19G 10G 5G 2G 0.1G

75g (3oz) butter 100g (4oz) Tate & Lyle Light Brown Soft Sugar 60ml (2 rounded tbsp) Lyles Golden Syrup 175g (6oz) rolled oats

Lyles Golden Syrup Tart


150g (5oz) fresh wholemeal breadcrumbs 225g (8oz) Lyles Golden Syrup 100g (4oz) butter 225g (8oz) plain flour 1 egg, separated 25ml (5 tsp) water Tate & Lyle Granulated Sugar for dusting

Lightly grease a 20cm (8 inch) loose-bottomed flan tin and preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Mix the breadcrumbs with the syrup. In another bowl rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to give a firm dough. Roll out 2/3 of the dough and use to line the flan tin. Fill the flan with the syrup mixture spreading it evenly. Add the pastry trimmings to the remaining 1/3 of the dough and roll this out to a narrow strip, cut into thin strips and arrange them in a lattice pattern on top of the flan. Bake in the oven for 20 minutes. Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar. Return the flan to the oven for a further 15 20 minutes until golden brown. Serve warm with cream. Serves 8.
PER 100G 1552KJ / 369KCAL 6G 59G 26G 13G 8G 2G 0.3G PER SERVING 1350KJ / 321KCAL 5G 52G 23G 12G 7G 2G 0.3G

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM

Baking and Treats 21 6oz (175g) plain flour 50g (2oz) cocoa powder 5ml (1 tsp) baking powder 5ml (1 tsp) bicarbonate of soda 30ml (2 tbsp) Lyles Black Treacle 2 eggs 75g (3oz) Tate & Lyle Caster Sugar 150ml (1/4 pt) milk 150ml (1/4 pt) vegetable oil For the filling: 175g (6oz) plain or milk chocolate, chopped 80ml (3 fl oz) double cream 25g (1oz) butter For the cream filling: 150ml (1/4 pt) double cream, lightly whipped Tate & Lyle Icing Sugar, to decorate

Chocolate Treacle Sandwich


Grease and line two 20cm (8 inch) sandwich cake tins. Preheat the oven to 170 degrees C, 325 degrees F, gas mark 3. Sift the flour, cocoa, baking powder and bicarbonate of soda into a mixing bowl. Add the treacle, eggs, caster sugar, milk and vegetable oil and whisk to a smooth consistency. Divide the mixture between the two tins and bake in the oven for about 20 - 25 minutes until cooked. Remove from the oven
PER 100G 2181KJ / 519KCAL 7G 39G 23G 39G 15G 1G 0.1G 2MG

and leave to rest for 10 minutes before turning out and cooling on wire racks. For the filling, melt the chocolate with the cream in a bowl over a pan of warm water. Once melted, add the butter and remove from the heat. As this cools it will also thicken. It can now be spread onto the sponge base. Top with the whipped cream and then the remaining sponge. Serve dusted with a little icing sugar. Serves 8.
PER SERVING 2486KJ / 597KCAL 8G 44G 26G 44G 18G 1G 0.2G 2MG

ENERGY PROTEIN CARBOHYDRATE


OF WHICH SUGARS

FAT
OF WHICH SATURATES

FIBRE SODIUM IRON A SOURCE

OF IRON

22 Baking and Treats

Parkin
225g (8oz) plain flour 1/4 tsp salt 10ml (2 tsp) all spice 10ml (2 tsp) ground ginger 5ml (1 tsp) bicarbonate of soda 225g (8oz) medium oatmeal 175g (6oz) Lyles Black Treacle 150g (5oz) butter or margarine 100g (4oz) Tate & Lyle Light Brown Soft Sugar 150ml (1/4 pt) milk 1 egg, beaten

Line the base and sides of an 18cm (7 inch) square cake tin with greased greaseproof paper. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Sift the flour, salt, all spice, ginger and bicarbonate of soda into a bowl. Add oatmeal and toss in well. Make a hollow in the centre. Measure the treacle, fat, sugar and milk into a pan and stir over a low heat until dissolved. Pour into the hollow with the egg and stir briskly until well blended. Spoon the mixture into the prepared tin and bake for 1 - 11/4 hours until cooked through. A cocktail stick, when pushed gently into the centre, should come out clean. Cool until lukewarm, in tin, then turn out onto a wire rack. Store in an airtight container, without removing paper, and leave 1 week before cutting. Makes 14 pieces.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS

FAT
OF WHICH SATURATES

Lyles Black Treacle Toffee


450g (1lb) Tate & Lyle Granulated Sugar 150ml (1/4 pt) water 1/4 tsp cream of tartar

FIBRE SODIUM IRON A SOURCE

100G 1705KJ / 405KCAL 7G 61G 26G 17G 10G 3G 0.2G 3MG


PER

PER SERVING

1108KJ / 263KCAL 4G 39G 17G 11G 6G 2G 0.1G 2MG

OF IRON

75g (3oz) butter or margarine 100g (4oz) Lyles Black Treacle 100g (4oz) Lyles Golden Syrup

Lightly oil an 18cm (7 inch) shallow square tin. Measure the sugar and water into a large heavy-based non-stick saucepan and heat gently until the sugar has dissolved. Add the cream of tartar, fat, treacle and syrup and bring to the boil. Brush the inside of the pan with water, just above the level of the sugar syrup. Boil to the soft crack stage or 132 -143 degrees C, 270 - 290 degrees F. The best way to do this is to use a sugar thermometer. Alternatively, drop a little of the mixture into a bowl of cold water and if the syrup separates into threads which are hard, but not brittle, it is ready. Pour into the tin, cool for 5 minutes then mark into squares with an oiled knife and leave to set in a cool place (not the refrigerator).
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM

PER 100G 1869KJ / 441KCAL 0.3G 95G 95G 9G 6G 0.0G 0.1G

Baking and Treats 23

Lyles Golden Syrup Chip Cookies

100g (4oz) butter or margarine 50g (2oz) Tate & Lyle Caster Sugar 175g (6oz) Lyles Golden Syrup 1 egg

2.5ml (1/2 tsp) vanilla essence 175g (6oz) self-raising flour 1.25ml (1/4 tsp) salt 75g (3oz) chopped almonds 75g (3oz) chocolate chips

Grease three baking sheets and preheat the oven to 190 degrees C, 375 degrees F, gas mark 5. Cream the fat, sugar and syrup until light and fluffy. Beat in the egg and vanilla essence. Sift the flour and salt together and lightly beat into the mixture. Fold in the nuts and chocolate. Place small spoonfuls of the mixture onto the baking sheets, allowing plenty of room for them to spread. Bake in the oven for about 15 minutes or until golden brown. Allow to firm slightly before transferring to a wire rack to cool. Makes about 32.
ENERGY PROTEIN CARBOHYDRATE
OF WHICH SUGARS FAT OF WHICH SATURATES FIBRE SODIUM

PER 100G 2085KJ / 497KCAL 8G 63G 40G 26G 12G 2G 0.4G

PER COOKIE 396KJ / 94KCAL 1G 12G 8G 5G 2G 0.4G 0.01G

Tate & Lyle, PO Box 5050, Nottingham, NG15 0DG www.lylesgoldensyrup.com Tel: 0845 60 78 427

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