golden syrup – Sweet Tooth Experiments

Quince Golden Syrup Pudding

Posted on April 29, 2018 Posted in Pudding .

Quince Golden Syrup Pudding

Quinces

I have had a few attempts at baking with this fruit in the past but have never been blown away by the finished product created. As it is a difficult ingredient to bake with my few attempts resulted in getting nowhere fast, in which, drove me even further to see Quince’s as a challenge to be conquered. After a string of attempts

As quinces in texture are similar to an apple and flavor like a sour nashi pear I opted for a cake style bake that would allow for a moist texture, but sturdy enough to holdup the heavy fruit pieces.

After a string of attempts I ended being very pleased with was a Quince pudding, in which I paired up with the complementing flavor of luscious golden syrup.

Ingredients:

Pudding:

220g quince peeled and diced
2 tbsn sugar
1 tbsn water
60g condensed milk
30g sugar
40g thickened cream
60g self raising flour
1 egg
2 egg yolks
1 tsn vanilla essence

Extra:

Vanilla ice-cream or double cream
Golden syrup

Method:

Pre-heat the oven to 170g degrees.
Place the diced quince in a bowl with the 2 tbsn sugar and the 1 tbsn water, stir.
Place the bowl in the microwave for 5 minutes or until the quince has absorbed the water and sugar and is soft at touch.
Once cooled, place the quince and all the remaining pudding ingredients into a food processor and blitz until smooth and creamy.
Grease 4 x 250ml (1 cup) soufflé ramekins with butter or oil spray.
Place the ramekins into a roasting tray (or equivalent tray/tin/pan) and pour the mix evenly into the ramekins.
Pour water into the bottom of the tray outside the ramekins until 1/3^rd of the ramekins are under the water.
Place the tray in the oven and bake for 20 minutes or until the cake bounced back once touched.
Remove the puddings from the tray and invert the ramekins onto serving plates.
Serve with a good scoop of vanilla ice-cream or double cream.
Top the pudding and ice-cream with a very generous drizzle of golden syrup and enjoy!

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Weet-Bix Anzac Slice with Peanut Banana Frosting

Posted on February 10, 2018 Posted in Slice .

Weet-Bix Anzac Slice with Peanut Banana Frosting

You may have noticed that baking with cereal tends to feature on my blog every few months, where oats, rice bubbles even quinoa flakes tend to be my favourite grains/ingredients.

I decided that I wanted to branch out and challenge myself in this space by baking with cereals that I very rarely (if at all) eat myself.

Not only would I incorporate the cereal in the recipe, I would feature it as the core ingredient in the bakes foundation.

Sooo…I went shopping, pursuing the cereal isle and landed on milo cereal, nutri-grain and weet-bix. 3 very Aussie themed products.

To stay in the ‘Aussie’ territory I decided that using an Aussie flavour combo would be fitting for the experiments, so I mimicked the based flavour combo of Anzac biscuits and created 3 cereal slices.

After making the 3 slice unsurprisingly it was the weet-bix one that was best not just because the texture of crumbled weet-bix worked well in the bake but also as the flavour worked great with the golden syrup, brown sugar and coconut (let’s just say the other 2 weren’t great in either of these areas).

The slice did desperately need an icing though, as it was quite dense and although tasty was missing that wow factor, thus a delicious icing would offset and complement the slice perfectly. A few experimental icings later and I had the perfect icing that perked up the slice and gave it a bit more bunch.

What I decided on? Initially I experimented with peanut butter and then banana as they worked well with the slice flavours so I made up an icing for each, in which I like both and felt they both worked so I combine them together and walla the Weet-Bix Anzac Slice with Peanut and Banana Frosting was born.

Ingredients:

Cake:

250g butter
300g brown sugar
100ml golden syrup
140g plain flour
160g self raising flour
70g desiccated coconut, toasted
8 Weet-Bix (140g)
2 eggs

Icing:

150g butter
35g icing sugar
40g peanut butter
45g banana flesh

Method:

Pre heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
Place the butter, sugar and golden syrup into a saucepan and stir on a medium heat until the mix is well combine and boils. Leave aside for 5 minutes to cool.
Add the coconut into a bowl as well as the sifted flours.
Using your hands crush the Weet-Bix into small pieces and stir into the flour mix.
Pour the cooled butter mix into the flour mix and stir until combine.
Beat the eggs in a small bowl with a fork and pour egg mix into the flour mix.
Stir the mix until the egg is well combine then pour the batter into the prepared cake tin.
Flatten the top of the slice with the back of a spoon and place the cake tin in the oven for 20 minutes or until a skewer inserted into the center just comes out only just clean.
Place the slice on a cooling rack until cold.
Meanwhile make the icing by whisking the butter and icing sugar for 5 minutes or until fluffy and pale.
Place the banana in a food processor and blitz until pureed.
Add the pureed banana and peanut butter to the butter mix and whisk with electric beaters until well combine.
Top the slice with the icing and cut into pieces. Enjoy!


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Upside-Down Golden Caramelised Fig and Port Cake

Posted on December 30, 2017 Posted in Cakes .

Upside-Down Golden Caramelised Fig and Port Cake

Figs are absolutely delectable when baked and then caramelised, especially when they are swimming in glossy thick caramel sauce, much like pineapple.

So if figs are most luscious utilising the same baking method as pineapple then it makes sense to look at baking techniques that pineapple shines and adapting for figs accordingly.

Thus the upside-down element to this recipe.

Next to work out was what flavours work best with figs and caramel. After a bit of research, taste testing and trial/error I found that using golden syrup in the caramel made the figs absolutely succulent – like addictively delicious.

The addition of the Port enhances the fig flavour and works as a complimentary flavour pairing.

This recipe absolutely exceeded my expectations to the point that they cake was half eaten by me in one sitting (in which a cake needs to be pretty special to do)!






Ingredients:

6 dried figs

Golden Caramel Syrup:

60g brown sugar
70g butter
1 tsn vanilla essence
70ml cream
100ml golden syrup
30ml Port wine

Cake Batter:

150g butter
150g brown sugar
1 tsn vanilla essence
2 eggs
130g self raising flour
60ml buttermilk
20ml Port wine

Vanilla Cream:

200ml cream
30g icing sugar
1 tsn vanilla essence

Method:

Soak the figs in boiling water and leave to absorb overnight.
Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper, ensuring no gaps on the bottom and sides of the tin.
Cut the figs in half horizontally (figs in upright position), then half again small ways (vertically). You should have 24 semi-circle fig pieces.
Add all the syrup ingredients into a saucepan and stir on a medium heat until boiling and thickens slightly.
Place the syrup aside to cool slightly.
Pour the syrup into the prepared cake tin and top with the figs ensuring they cover the base completely and evenly (as they are softened from being soaked you can easily squash them to all fit).
Following make the cake by whisking the butter and sugar with electric beaters for 5 minutes or until fluffy and pale.
Add the vanilla and the eggs, one egg at a time beating in between each addition until well combine.
Sieve the flour into the batter mix, pour in the buttermilk and pour in the Port.
Beat the mix on low until only just combine (do not over beat).
Spoon the mix carefully over the figs and caramel completely covering. Following flatten the cake surface with the back of a spoon.
Bake in the oven for 45 minutes of until a skewer inserted in the center comes out clean.
Place the cake onto a cooling rack until completely cold, still in the cake tin.
Meanwhile, place the vanilla cream ingredients into a bowl and beat with electric beaters until firm peaks form.
To prepare the cake, invert the cold cake onto a serving plate.
Spoon the vanilla cream on top of the cake and enjoy.


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Golden Syrup Pecan and Caramel Mini Cheese Cakes

Posted on November 11, 2017 Posted in Cakes .

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

Ingredients:

Base:

30g ground pecans
80g Anzac biscuits
40g butter
15g golden syrup

Filling:

150g sugar
40ml water
250g cream cheese
¼ tsn salt
2 tsn salted caramel essence
1 egg

Pecans:

20g butter
40g brown sugar
20g golden syrup
110g pecans

Method:

Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.
Spray the patties with oil spray.
Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.
Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.
Place the tin in the fridge.
Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.
Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.
Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.
Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.
Add the egg and beat until well combined.
Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.
Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.
Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.
Diced the pecans and add into the sugar mix, stir.
Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.
Place the cakes back in the oven for an additional 20 minutes.
Once time is up remove the cakes from the oven and leave aside to cool.
Place the cakes in the fridge for 4 hours to completely set.
Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

Note:

I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.
If you don’t have caramel essence you can substitute with vanilla essence.