Okay Ladies, last year there was a recipe that sounded terrific - it called for Golden Syrup. My grocery has begun to carry Golden Syrup and I bought some as soon as I saw it on the shelf. Now - what was the recipe????
TIA
take a good sized scoop of good vanilla ice cream drizzle syrup on top
welcome to heaven!
Could it have been treacle toffee or Bonfire toffee. Shirley
In message , Estelle Gallagher writes
Or treacle tart (1950s British postwar austerity food). My mum used to make it and I liked it as a kid, but it didn't take much for something to stand out given how godawful her cooking was.
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Howdy!
Posts are archived at Google RCTQ. This is the one for Golden Syrup:
Cheers! Ragm> Okay Ladies, last year there was a recipe that sounded terrific - it called
Thank you one and all - I now have several ways to use my purchase. I think I'll start with the vanilla ice cream and maybe this weekend try at least one of the others ;-)
Oh, I love oatmeal cookies (biscuits), I'll try them as soon as I get some coconut! They do sound yummy! The recipe is being printed as I type.
Anzac Cookies!!!
In message , Bonnie NJ writes
Upside-down pudding - a hot sponge pudding with sweet sauce:
Cream 4oz sugar [1/2 cup sugar] into 4oz butter [1 stick or 1/2 cup butter]. Add 2 beaten eggs and mix well. Add 4oz sifted self raising flour [1 cup all-purpose flour and 1 tablespoon baking powder] a little at a time and mix well. If it doesn't drop easily from a spoon add a couple of spoons of milk to slacken it. This is your sponge mix.
Now into a large microwave-proof dish place a generous dollop of Golden Syrup [or honey, jelly, chocolate syrup, pie filling or any other sweet gungy substance. A single ring of tinned pineapple is also traditional], top with the sponge mix and microwave for 3 1/2 minutes on high. IT WILL RISE A LOT. Use a big bowl. It's fun to look through the window of the microwave and watch it rise. Call for the kids to come and see. A skewer stuck in the pudding should come out clean. If not zap it for another minute or so. Use your judgement.
Serve it by inverting the dish over a plate. The pudding comes out with the syrup on top, although it was cooked "upside down". Now, the best way to serve this pudding is with Bird's custard. It seems a bit OTT to make real custard but if you know how, be my guest (most Brits would think of upside-down pudding as "school dinners" food, nostalgic and comforting, rather than fine cuisine). You could serve it with cream or ice cream instead.
Serves 4-6.
Well, DH and I have been munching on the Anzac Biscuits, the Upside Down Pudding will have to wait - but I did copy the recipe ;-)
So what do you think of our "national biscuit"?
We haven't been able to stop munching....so I guess we approve. They will definitely be added to our favorite cookies, or should I say biscuits? My cousin visited us from Manchester, UK and kept asking Mom if she had any biscuits. It took Mom quite some time to realize that Elizabeth wanted a cookie.
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