Chocolate Pecan Tart
[…] Pump Street 85% here, but 70% or over is ideal) 200g dark muscovado sugar 150g golden syrup 4 large eggs 60ml bourbon (I have also used espresso which works brilliantly if […]
[…] Pump Street 85% here, but 70% or over is ideal) 200g dark muscovado sugar 150g golden syrup 4 large eggs 60ml bourbon (I have also used espresso which works brilliantly if […]
[…] was revealed. It was not in fact a honey cake at all. It was a golden syrup cake. And a complete game changer. I began to tinker. I felt like a […]
[…] oven and bake it before everyone leaves the house. Even if we do crave that golden crusted bowl of goodness. Me being me, I made a few small adjustments. And, […]
[…] sliced 40g stem ginger 2 tbsp ginger syrup from the jar 200g mild molasses 50g golden syrup 150g caster sugar 50g dark muscovado sugar 250ml vegetable oil (I have also used […]
[…] and comforting, this is not a traditionally dark molasses-y cake, it is a light moist golden syrupy buttery nostalgic cake, delicious topped (or bottomed) with just about any autumnal fruit of […]
[…] almonds (if using) and coconut on a rimmed baking sheet for 10 minutes until lightly golden and fragrant. While they cool a little, combine the egg white, date molasses, almond […]
[…] butter. This process allows all the water to evaporate and results in a nutty, dark, golden delicacy. It only takes about 5 minutes, but if you decide to skip this step […]
[…] roast pecans 200g butter (I prefer salted), softened to room temperature 150g caster sugar ( golden caster sugar also works well) 1tsp espresso powder 1 tsp vanilla extract 1 egg […]
[…] 3 tsp ground cinnamon 1/2 tsp ground allspice 180ml vegetable oil 125g runny honey 125g golden syrup 150g caster sugar 150g soft brown muscovado sugar 2 large eggs 1 tsp vanilla […]
[…] stone ground wholemeal flour 50g strong white flour 1 tsp black treacle (or molasses or golden syrup – all create a slightly different flavour) 7g (1 1/2 tsp) dried yeast (or […]
[…] will ensure cripsy granola) Bake for 45-60 minutes, stirring and rotating every 15 minutes, until golden Add cherries and apricots immediately and allow to cool completely on the tray. The […]