Best Golden Syrup Recipes

YUMMY GOLDEN SYRUP FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed - be careful not to overmix or the oats may lose their texture.
• Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

GOLDEN SYRUP PUDDING

Steps:

• Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
• Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
• Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
• Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.

HONEYCOMB WITH GOLDEN SYRUP

Steps:

• Grease an 8-inch square cake pan. Fill a bowl with cold water.
• Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

GOLDEN SYRUP DUMPLINGS

Steps:

• In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.
• Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.
• Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don't all stick together - just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.

BAKED GOLDEN SYRUP DUMPLINGS

Steps:

• Sift flour and salt, beat egg, add milk.
• Rub butter into flour, add liquid and mix into a soft dough.
• Place ingredients for syrup into a saucepan, stir until sugar is dissolved and bring to the boil.
• Place tablespoons of dough into pie dish.
• Pour syrup over dumplings and bake in oven for 25 minutes at 375F degrees.
• Serve with custard, cream, or icecream (or all of these!).

GOLDEN SYRUP DUMPLINGS

Steps:

• Sift the flour into a bowl and add a pinch of salt.
• Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
• Make a well in the center and using a flat bladed knife, stir in the combined egg and milk to form a soft dough.
• To make syrup, place the water in a large pan with the sugar, second amount of butter, golden syurp and lemon juice, stirring over medium heat until combined and the sugar has dissolved.
• Brint to a boil, then gently drop dessertspoons of the dough into the syrup.
• Reduce the heat to a simmer and cook, covered, for 20 minutes, or until a knife inserted into a dumpling comes out clean.
• Spoon onto serving plates, drizzle with syrup and serve immediately to 4 very lucky people with a dollop of whipped cream on top.

GOLDEN SYRUP DUMPLINGS (EGG FREE)

Steps:

• To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
• Add the syrup and enough milk to make a soft dough.
• Use floured hands to grab cherry sized portions and roll into a ball.
• Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
• For the sauce:.
• In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
• Carefully drop the dumplings in, a single layer only.
• Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
• If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
• Serve with either whipped cream and/or ice-cream.
• Left over sauce makes a great ice-cream topping.
• Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.

GOLDEN SYRUP BUTTER COOKIES

Steps:

• Melt butter, sugar, syrup and milk together.
• Cool to lukewarm and sift in flour and soda.
• Roll into balls and flatten with a fork onto an ungreased tray.
• Bake 15-20 minutes at 180°C.

APPLE AND GOLDEN SYRUP PUDDING (AUSTRALIA)

Steps:

• FOR THE PUDDING: Preheat oven to 350 degrees F, then butter the inside bottom of a 2-quart casserole dish. Place casserole dish on a baking tray.
• Place apples in a medium, microwave-proof bowl, then sprinkle with sugar & water.
• Cover & microwave on high for 6-8 minutes or until tender, then cool in the bowl for 10 minutes.
• Drain the apples & arrange them in the prepared casserold dish.
• In a large bowl, whisk together the flour & brown sugar.
• In another bowl, whisk together the milk, egg, melted butter & golden syrup, then add this mixture to the flour ixture & gently stir to combine.
• Spoon mixture over apples & smooth the surface.
• FOR THE SYRUP: Evenly sprinkle a second 1/3 cup of brown sugar over the pudding mixture.
• In a heatproof container, combine the second 1/3 cup of golden syrup with the boiling water, then drizzle this mixture over the pudding.
• Bake for 50-55 minutes or until golden & cooked through ~ If necessary, cover the pudding lightly with aluminum foil if/when the top is a deep golden.
• FOR A GARNISH: When finished baking, set aside to cool for 5 minutes, then dust with powdered sugar (if using) & serve with ice cream, if desired.

THE OLD FARMHOUSE BAKERY HOLLYGOG PUDDING - GOLDEN SYRUP PUDDING

Steps:

• Preheat the oven to 200C/gas 6.
• Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
• Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
• Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
• To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.

QUICK MICROWAVE GOLDEN SYRUP PUDDING

Steps:

• Grease a microwave pudding dish
• Place golden syrup into bottom of the pudding dish.
• In a separate bowl, cream the butter and sugar well.
• Beat in the eggs one at a time.
• Add flour slowly.
• Add vanilla.
• Pour batter on top of the golden syrup.
• Cover with plastic wrap.
• Microwave for 7 1/2 minutes on medium .

SPICED AUTUMN WALNUT AND GOLDEN SYRUP TART-PIE

Steps:

• PASTRY.
• Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
• Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
• Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
• Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
• Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
• Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.

STEAMED GOLDEN SYRUP SPONGECAKE

Steps:

• Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
• Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
• Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
• *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.

GOLDEN SYRUP APPLE DUMPLINGS

Steps:

• Rub butter into flour. Beat the egg and add milk, then mix into flour to form a dough.
• Divide this mixture into 8 pieces and roll out, fold around each quarter of apple, place into a greased baking dish.
• Pour over hot syrup.
• Bake in a moderate oven for approximately 30 minutes until golden brown and cooked.
• To make syrup ~ Place all ingredients into a saucepan and bring to the boil.

GOLDEN SYRUP RUSSIAN FUDGE

Steps:

• Place all the ingredients except the vanilla, into a medium-heavy saucepan.
• Warm over a gentle heat until the sugar has dissolved.
• Bring to a gentle boil and cook for about 15 - 20 minutes stirring occasionally, until it reaches the soft ball stage (120°C).
• Remove from the heat and add the vanilla.
• Beat (I use an electric mixer) until the fudge is creamy and thick and has lost its gloss for about 4 minutes.
• Pour into a greased 20 cm cake pan.
• Allow to cold and harden.
• Enjoy!

GOLDEN SYRUP SPONGE PUDDINGS

Steps:

• Preheat the oven to moderate.
• Grease small ovenproof round moulds with butter.
• Beat the butter and sugar together and add lemon zest, beat ingredients together until pale and creamy.
• Add the milk and eggs, and beat well. (The mixture may curdle at this point, do not worry). Sift in flour and fold through mixture.
• Combine Golden Syrup and lemon juice and divide equal amounts between the moulds. Fill each mould with batter to about 2/3 full each.
• Cover each mould with baking paper and tie to seal. Place the puddings in a baking dish and fill dish with water to come up half way to the sides of the moulds.
• Bake 40 minutes.
• Remove the puddings from oven and cool slightly on a rack. Remove paper and turn puddings out onto serving plates.
• Serve immediately with ice cream or custard.
• N.B. I poured some extra warmed Golden Syrup over these puddings before I added cream to serve.

EASY MICROWAVE GOLDEN SYRUP PUDDING

Steps:

• Cream butter and sugar in a large bowl.
• Add the eggs and vanilla and beat again.
• Sift in the flour and fold through.
• Grease a 1 litre microwave safe bowl.
• Add the syrup to the bowl and gently spoon the cake mixture over the top.
• Cover bowl with cling wrap.
• Place bowl on an upside down microwave safe plate and cook at 60% heat for 7 minutes.
• Serve hot with ice-cream and cream.

HOMEMADE GOLDEN SYRUP - SUBSTITUTE

Steps:

• Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
• Add the boiling water, the kilo sugar and lemon slices.
• On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing).
• Cool and pour into sterilised jars or bottles. Label and store in a cool place.
• Tip.
• The syrup when hot will always look watery but will thicken when cooled.
• If you find after cooling the syrup is not thick enough, don't panic - boil it again for a few more minutes.
• On the other hand if you find after cooling the syrup is way too thick, make up another half recipe, add the 'hard' syrup in as well and boil it all together for less than the required 45 minutes.

GRAPEFRUIT WITH GOLDEN RAISIN RUM SYRUP

Steps:

• Bring sugar and water to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute. Stir together raisins, rum, and sugar syrup in a small bowl and let raisins plump, covered, at room temperature overnight.
• Cut peel from grapefruit, including all white pith, with a sharp knife and cut sections free from membranes. Put sections in a serving bowl and pour rum-raisin syrup over them.
• Serve sprinkled with almonds.