Thursday, April 27, 2006

Golden Syrup recipe's

Hi

After the post with the recipe for Anzac Biscuits I have been asked what else you can use golden syrup for. Lutheran Chick doesn't think she could eat it on a sandwich. Ohhhhh yum, Golden syrup never lasts long enough to make anzac biscuits because of a love of golden syrup sandwiches.

I also started reminiscing about going on family holidays up to the far north Coast of NSW during sugar cane season.

One of my favorite memories is driving along at night and seeing the glow of the sugar cane fields alight before harvesting. I have no sense of smell but am told that it smelt good as well. It's just on of those blanket wrapped around you type memories.

Anyway Golden syrup recipe's. If you have one I haven't found add it to the comments.

Honeycomb
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda

Place sugar, golden syrup and water in a heavy saucepan and stir over a gentle heat until the sugar is dissolved
Bring to the boil and boil for seven minutes
Remove from the heat and quickly add the bicarbonate of soda
At this point the mixture will froth
Stir quickly and pour into a greased 28x18cm lamington tin
As the mixture starts to cool, mark into pieces
When cold, break into pieces and wrap in cellophane ready for sale
If making a few days in advance, make sure you store in an air tight jar

Sticky Toffee Apples
450g Demerara Sugar
75g butter or margarine
225g golden syrup
150ml water
10ml vinegar
8 medium apples
Place the sugar, butter/margarine, syrup, water and vinegar in a large heavy-based non-stick saucepan and heat gently for five minutes or until dissolved.
Using a clean pastry brush, brush the insides of the pan with cold water just above the level of the syrup and then bring to the boil. Boil rapidly for 5 #150; 10 minutes or until the temperature reaches the soft crack stage. (132-143C if using a sugar thermometer or drop a little of the mix into a bowl of cold water. If the syrupseparatess into threads which are hard but not brittle, it is ready.)
Push wooded sticks into the centre of each apple and then dip the apples very carefully into the toffee to coat well. You will need to twirl each apple around for a few seconds to allow the excess toffee to trip off. Leave to cool and harden on a piece of Glad bake or grease-proof paper.

Golden Syrup Dumplings
Serves 4.
Ingredients

1 tablespoon (15ml) butter
1 cup (135g)Self-raising flour
1 egg
2-3 tablespoons milk

Syrup
1½ cups water
½ cup (110g) white sugar
1½ tablespoons (23ml) butter
1 tablespoon (15ml) golden syrup
1 teaspoon (5ml) lemon juice

Method
Rub butter into flour.
Add egg and sufficient milk to mix into a soft dough.
Place dough in a casserole dish in spoonfuls.
Place syrup ingredients into saucepan, stir until sugar has dissolved and bring to boil.
Pour syrup over dumplings and bake at 190°C (375°F) for 20-30 minutes
Note: dumplings may be boiled instead of baked in ovenCook for approx 30 minutes.
Serve with custard sauce, cream or ice cream


Thank you for the trip down a very pleasant memory lane

Happy cooking

Emma

2 comments:

Alli said...

Golden Syrup is wonderful. It is one of those foods hardly anyone is allergic to. My boy is allergic to normal sandwich type spreads (Vegemite, honey, nut spreads etc) but he is fine with Golden Syrup and he loves it!

see-through faith said...

suet pudding with golden syrup. You must know that one :)