Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 100g butter plus extra 50-60g for the gem irons
- ¾ cup Chelsea White Sugar
- 2 eggs
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups flour
- 1 tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp baking powder
- 1 tsp baking soda
- ½ cup milk
- whipped cream for filling
- Chelsea Icing Sugar for dusting
Additional tips
Gem irons range in size from 12 to 24 moulds. If you have the 12 gem size, just repeat with the second portion of mixture. Because the irons rust, I find washing, then drying in a warm oven, followed by a light spray of cooking oil is the perfect way to store them.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
4
What did you think of this recipe?
Fiona
What method? It tells you what to do with the irons but not the ingredients. Do you just chuck everything in together & mix? CHELSEA SUGAR: "Thanks for the feedback. we've amended the recipe and you should find all the method steps you need now"
1
Elizabethan
What wrong with everybody can’t they read that the recipe is incomplete and has been submitted like this as incorrect for YE
1
Kathy Weston
Really great turned out perfectly. I remember them as my grandmother used to make them. They have a lovely delicate flavour so even people who aren't keen on ginger would have no problems. Or if you love ginger add more! I'm already planning to try some other flavours using this recipe and perhaps even some savoury ones too. It would help to have two gem irons or a 24 hole because a bit of time spent cleaning in between batches. The mixture made 27.
4
Tony
The Edmonds recipe is simpler.
3
Method
Preheat oven to 200°C and place gem irons in oven to preheat while mixing ingredients.
Cream 100g of the butter and the Chelsea White Sugar together. Add beaten eggs and Chelsea Golden Syrup. Mix in dry ingredients and lastly the milk.
Put approx 1/2 teaspoon of the remaining butter in each section for the gem irons to melt, then spoon in the mixture.
Bake for 15-18 minutes at 200°C. Cool slightly in irons, then tip out on a wire rack. When completely cool, split and fill with whipped cream.
Dust with Chelsea Icing Sugar.
Additional tips
Gem irons range in size from 12 to 24 moulds. If you have the 12 gem size, just repeat with the second portion of mixture. Because the irons rust, I find washing, then drying in a warm oven, followed by a light spray of cooking oil is the perfect way to store them.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
4
What did you think of this recipe?
Fiona
What method? It tells you what to do with the irons but not the ingredients. Do you just chuck everything in together & mix? CHELSEA SUGAR: "Thanks for the feedback. we've amended the recipe and you should find all the method steps you need now"
1
Elizabethan
What wrong with everybody can’t they read that the recipe is incomplete and has been submitted like this as incorrect for YE
1
Kathy Weston
Really great turned out perfectly. I remember them as my grandmother used to make them. They have a lovely delicate flavour so even people who aren't keen on ginger would have no problems. Or if you love ginger add more! I'm already planning to try some other flavours using this recipe and perhaps even some savoury ones too. It would help to have two gem irons or a 24 hole because a bit of time spent cleaning in between batches. The mixture made 27.
4
Tony
The Edmonds recipe is simpler.
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt