Great Pancake & Marmalade Recipes from Tate & Lyle including Heart shaped Roses, Mojito Lime Marmalade, Tangerine & Tequila Marmalade and many more !!!!
MOJITO LIME MARMALADE
Get your mojo going with the sharp, sassy flavour of this lime and lemon marmalade with its hint of white rum and mint.
Preparation 1 hour
Cooking approx.1 hour 30 minutes
Makes 6 x 450g jars
INGREDIENTS
1kg citrus fruit, made up of 2 lemons, and approximately 10 limes
1 litre boiling water
15g fresh mint leaves
1.8kg Tate & Lyle Preserving Sugar
100ml white rum
HOW TO MAKE THIS RECIPE
1 Squeeze the juice from the lemons and limes, reserving the pips. Put the juice into a preserving pan or large saucepan.
2 Scrape the pulp from the lemon and lime peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Put the mint leaves into the saucepan and add the boiling water. Leave to infuse for about 20 minutes, until cool. Meanwhile, use a sharp knife to shred the citrus peel finely. Remove the mint leaves from the saucepan with a draining spoon.
3 Add the peel to the saucepan. Bring to the boil, reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 20 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
4 Tip the Tate & Lyle Preserving Sugar into the saucepan and add the rum. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
6 Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
7 Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
8 Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.
Cook’s tip: The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!)
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
TANGERINE AND TEQUILA MARMALADE
A tangy, taste-tantalising marmalade to liven up your toast!
Preparation 1 hour
Cooking approx.1 hour 30 minutes
Makes 6 x 450g jars
INGREDIENTS
10 tangerines or satsumas
1 lemon
1 litre water
1.5kg Tate & Lyle Preserving Sugar
150ml tequila
HOW TO MAKE THIS RECIPE
1 Squeeze the juice from the tangerines or satsumas and lemon, reserving the pips. Put the juice into a preserving pan or large saucepan.
2 Scrape the pulp from the peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
3 Use a sharp knife to shred the citrus peel finely. Add the peel to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
4 Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 40 minutes to soften the peel, then remove the lid and simmer gently for a further 15 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
5 Tip the Tate & Lyle Preserving Sugar into the saucepan and add the tequila. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
6 Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
7 Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
8 Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.
Cook’s tip: The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point, even though it looks quite runny when you first pour it into the jars.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
SEVILLE MARMALADE, CHEDDAR AND CHILLI MUFFINS
Enjoy these wonderful savoury-sweet muffins with their kick of fresh chilli.
Preparation 15 minutes
Cooking 25 minutes
Makes 9
INGREDIENTS
250g plain flour
1tbsp baking powder
1/2tsp salt
1 egg
240ml milk
100g butter, melted
3tbsp Seville Orange Marmalade (chop the shreds if chunky)
150g grated carrot
80g mature Cheddar cheese, finely grated
1tsp finely chopped fresh red chilli
Freshly ground black pepper
HOW TO MAKE THIS RECIPE
1 Preheat the oven to 190°C, fan oven 170°C Gas Mark 5. Place 9 muffin cases into a muffin tin.
2 Sift the flour and baking powder into a large mixing bowl and stir in the salt. Break the egg into a jug and beat in the milk. Add the melted butter and marmalade and stir well.
3 Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined, adding the carrot, cheese, chilli and black pepper with the final stokes. You must not beat this mixture or stir it too much. It should be quite lumpy, but there should be no traces of dry flour.
4 Spoon the mixture into the muffin cases. Bake for 22-25 minutes until risen and golden. Serve while warm.
Cook’s tip: Always use proper cooks measuring spoons and level them off for accurate results. Remember, the secret of successful muffins is to avoid over-mixing when adding the wet ingredients to the dry ones – just stir until combined.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
PEANUT BUTTER PANCAKES WITH SALTED CARAMEL POPCORN SAUCE
Yes, indulgent! And yes, delicious!!
Preparation 20 minutes
Cooking 20 minutes
Serves 4
INGREDIENTS
200g self-raising flour
50g peanut butter powder
2tsp Tate & Lyle Muscovado Sugar
Pinch of salt
2 large eggs
100g Greek-style natural yogurt
300ml milk
A little vegetable oil, for cooking
FOR THE SAUCE AND TOPPING:
100g Lyle’s Golden Syrup
100g Tate & Lyle Muscovado Sugar
80g butter
2tbsp crunchy peanut butter
80g salted popcorn
HOW TO MAKE THIS RECIPE
1 Preheat the oven to150°C/Fan 130°C/Gas Mark 2.
2 Put the flour, peanut butter powder, 2tsp Tate & Lyle Muscovado Sugar and salt into a large mixing bowl. Crack in the eggs and add the yogurt and milk. Use a whisk to beat the ingredients together to make a smooth batter.
3 Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Ladle in about one-eight of the batter and cook gently until bubbles appear and set on the surface after about 1 minute. Flip over to cook the other side, then transfer to sheets of kitchen paper. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each one.
4 Stack the pancakes on a heatproof serving plate, cover with foil and place in the oven to keep warm while you make the sauce.
5 Put the Lyle’s Golden Syrup into a saucepan with the Tate & Lyle Muscovado Sugar, butter and peanut butter. Heat gently until melted and smooth, then cook over a low heat for 1-2 minutes. Add a handful of the popcorn.
6 Serve the pancake stack with extra popcorn, with the sauce poured over them. To serve, cut the stack into wedges with a sharp knife and transfer to serving plates.
Cook’s tip: You’ll find peanut butter powder in most supermarkets and health food stores.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
BLOOD ORANGE AND CHILLI MARMALADE
Fire up your breakfast toast with this delicious blood orange marmalade – with its kick of red chilli.
Preparation 1 hour, plus overnight soaking
Cooking approx.1 hour 30 minutes
Makes 6 x 450g jars
INGREDIENTS
1kg blood oranges (or Seville, if preferred)
1 litre water
1 red chilli, deseeded and finely chopped
1.5kg Tate & Lyle Preserving Sugar
HOW TO MAKE THIS RECIPE
1 Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
2 Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
3 Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
4 Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
5 Add the chilli to the saucepan, then tip in the Tate & Lyle Preserving Sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
6 Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
7 Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
8 Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.
Cook’s tip: The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!)
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
CARROT CAKE PANCAKES
Enjoy the flavour of carrot cake – in a pancake! These are quick-to-make and a treat to eat.
Preparation10 mins
Cooking 10 mins
Serves 2 (3 pancakes each)
INGREDIENTS
100g wholemeal self-raising flour
¼ tsp ground mixed spice
20g Tate & Lyle Golden Caster Sugar
1 large egg
100g grated carrot
4 tbsp low fat plain yogurt
100ml milk
50g sultanas or raisins
3-4 tsp vegetable oil
FOR THE TOPPING
100g low fat soft cheese or mascarpone
¼ tsp vanilla extract
1 orange
1 tsp Tate & Lyle Golden Caster Sugar
Lyle’s Golden Syrup, for drizzling
HOW TO MAKE THIS RECIPE
1 Put the flour, mixed spice, Tate & Lyle Golden Caster Sugar, egg, grated carrot, yogurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly. Stir in the sultanas or raisins.
2 Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other sides. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each batch.
3 For the topping, mix together the soft cheese and vanilla extract. Finely grate the orange zest and add 1 tsp to the mixture with the Tate & Lyle Golden Caster Sugar. Peel and segment the orange, removing all the pith. Serve with the warm pancakes and drizzle with Lyle’s Golden Syrup, sprinkling a little more orange zest.
Cook’s tip: You could use white self-raising flour, though wholemeal provides more fibre.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
LYLE’S LOVE PANCAKES
Preparation 15 mins
Cooking 12-15 mins
Serves 4
INGREDIENTS
- 150g plain flour
- Pinch of salt
- 2 tsp Tate & Lyle Caster Sugar
- 2 eggs
- 350ml milk
- 2 tbsp unsweetened cocoa powder, blended with 3 tbsp hot water
- A few drops of vegetable oil
- Decoration:
- 150g strawberries, halved
- 100g blueberries
- Lyle’s Golden Syrup, for drizzling
How to make this recipe
- Put the flour, salt, caster sugar, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter of this batter into a separate bowl and beat in the cocoa mixture to make chocolate batter.
- Put the chocolate batter into a squeezy bottle (you could use a rinsed-out washing up bottle for this). Heat a non-stick frying pan and add a few drops of vegetable oil. Remove from the heat. Using the squeezy bottle, carefully ‘draw’ a heart shape over the base of the pan. Heat gently until just set.
- Ladle plain batter over and around the surface of the heart shape. Cook lightly until the batter just sets on the surface, then flip the pancake over to reveal the heart shape on the cooked side. Cook for another 1-2 minutes, then turn out onto a warm plate. Make 4 pancakes like this, keeping them in a warm place as you make them.
- Serve the pancakes with strawberries and blueberries, drizzled with syrup.
CHEF’S TIP
Get creative! Draw several heart shapes with the chocolate batter before pouring in the plain batter. Or ‘draw’ whatever you like!
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
DAIRY-FREE OAT & RASPBERRY PANCAKES
Not every pancake needs to be made with milk! So for those with a dairy intolerance, try these oat milk pancakes with crushed raspberries, drizzled with Lyle’s Golden Syrup. Yum!
Preparation10 mins
Cooking 10 mins
Serves 4
INGREDIENTS
120g plain flour
40g porridge oats
Pinch of salt
1 tbsp Tate & Lyle Golden Caster Sugar
1 large egg
300ml oat milk
100g raspberries (thawed if frozen)
3-4 tsp vegetable oil
FOR THE TOPPING
2 tbsp sunflower seeds
100g raspberries (thawed if frozen)
Lyle’s Golden Syrup, for drizzling
Fine shreds of lemon zest
HOW TO MAKE THIS RECIPE
1 Put the flour, porridge oats, salt, Tate & Lyle Golden Caster Sugar, egg and oat milk into a large mixing bowl and use a hand whisk to mix everything together thoroughly. Stir in the raspberries, crushing them slightly.
2 Heat a non-stick pancake pan or frying pan over a medium heat. Add a few drops of oil. Pour in one quarter of the batter, tilting the pan so that it flows over the surface. Cook for 1-2 minutes until set on the surface, then turn over to cook the other side for a further 1-2 minutes.
3 Make 4 pancakes altogether, adding a few more drops of oil to the pan with each one, and keeping the cooked pancakes in a warm place.
4 For the topping, toast the sunflower seeds in a dry frying pan for about 1 minute, tossing to turn them, Sprinkle them onto the warm pancakes with the raspberries and drizzle with Lyle’s Golden Syrup. Finish off with a few shreds of lemon zest.
Cook’s tip: You could use almond milk instead of oat milk for another dairy-free option.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
LEMON ELDERFLOWER CHEESECAKE
This spectacular cheesecake is perfect for a special occasion.
Preparation 40 minutes, plus 2 hours setting and decorating
Serves 8-10
INGREDIENTS
75g butter
150g digestive biscuits, crushed
60ml just-boiled water
1 x 11g sachet powdered gelatine
3tbsp elderflower cordial
500g cream cheese
50g Tate & Lyle Caster Sugar
3tbsp lemon and elderflower marmalade
200ml double cream
Finely grated zest of 1 lemon
To decorate:
Whipped double cream, lemon slices and a few mint leaves
2-3tbsp lemon and elderflower marmalade, warmed
HOW TO MAKE THIS RECIPE
1 Melt the butter in a large saucepan. Remove from the heat and stir in the crushed biscuit crumbs. Press in an even layer over the base of a 20cm loose-based cake tin or deep flan dish. Transfer to the refrigerator and chill for at least 20 minutes.
2 Meanwhile, pour 60ml of just-boiled water into a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse. Leave to dissolve completely for 10-15 minutes, stirring occasionally. When the liquid is clear, stir in the elderflower cordial.
3 Beat the cream cheese and sugar together until softened, then fold in the marmalade. In a separate bowl, whip the cream until thick, but not stiff. Fold into the cream cheese mixture with the finely grated lemon zest, using a large metal spoon or rubber spatula – do not beat at this stage.
4 Pour the cooled gelatine liquid into the mixture in a thin, steady stream, stirring whilst you do so. Make sure that it is thoroughly incorporated. Pour over the chilled biscuit base. Cover and refrigerate until set – about 2 hours.
5 Carefully remove the cheesecake from the cake tin. Decorate with whipped double cream, lemon slices and a few mint leaves. Just before serving, spoon the warmed marmalade on top.
Cook’s tip: You could make the cheesecake the day before it’s needed, so that you’re nicely prepared.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
LEMON AND ELDERFLOWER MARMALADE
If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower.
Preparation 1 hour
Cooking approx.1 hour 30 minutes
Makes 6 x 450g jars
INGREDIENTS
1kg thin-skinned lemons
1 litre water
1.5kg Tate & Lyle Preserving Sugar
100ml elderflower cordial
HOW TO MAKE THIS RECIPE
1 Squeeze the juice from the lemons, reserving the pips. Put the juice into a preserving pan or large saucepan.
2 Scrape the pulp from the peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
3 Use a sharp knife to shred the lemon peel finely. Add the peel to the saucepan.
4 Put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 40 minutes to soften the peel, then remove the lid and simmer gently for a further 15 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
5 Tip the Tate & Lyle Preserving Sugar into the saucepan and add the elderflower cordial. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
6 Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
7 Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
8 Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.
Cook’s tip: The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point, even though it looks quite runny when you first pour it into the jars.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
PANCAKE ROSES
A BOUQUET OF TASTINESS.
Preparation: 5 minutes
Cooking: 15 minutes
Serves: 5-6
INGREDIENTS:
110g (4oz) plain flour
275ml (10floz) full fat milk
1 large egg
1 large egg yolk
1tbsp vegetable oil, and butter for frying
Few drops of good quality pink food colouring
Lyle’s Golden Syrup, to serve
METHOD:
Put the flour into a mixing bowl and make a well in the centre.
Beat the milk, whole egg, egg yolk and oil together in a jug. Gradually pour the mix into the centre of the flour, whisking continuously until you have a smooth batter.
Add a few drops of food colouring and mix it in (adding more if you wish the colour to be darker). Pour everything back into the jug.
Heat a non-stick 18cm (7”) frying pan on medium until it produces a slight haze. Melt in a little butter then pour in 3 tablespoons of batter, evenly coating the pan.
Fry for about 20-30 seconds until the liquid batter to sets. Loosen the edges, and then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.
Place the pancake on a plate and cover it with a sheet of baking paper. Repeat until you have used up all of the batter.
Take a slightly cooled pancake and fold it in half. Then, roll it up on a slight angle so that the outer edge resembles a rose. Place it in a bowl and repeat with all the pancakes until you have a bouquet.
Drizzle with Lyle’s Golden Syrup and serve.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
GOLDEN SYRUP PANCAKES
Basic Pancakes
Makes 8
Preparation time: 5 minutes
Cooking Time: 25 minutes
300ml full fat milk
2 medium eggs
125g plain flour
25g butter, melted
Extra melted butter or vegetable oil for frying
Put the milk and eggs into a jug and whisk together
Put the flour into a large bowl, and make a hallow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour continue whisking until you have a smooth batter, then whisk in the melted butter
Alternatively put all the ingredients into a food processor or blender and whizz until smooth.
To cook the pancakes, use a non-stick 18cm pan for best results. Heat the pan on medium heat until there is a slight haze coming from it.
Brush the pan with butter or oil then pour in abut 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.
Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan.
Either flip the pancake or turn it over using a fish slice, then cook for a further minute.
Continue to cook more pancakes in the same way.
Classic Pancake Topping
Lyle’s Golden Syrup
Lemon wedges
Fold the pancakes loosely and drizzle over the Golden Syrup. Squeeze the fresh lemon juice and serve.
Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
