Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
145
What did you think of this recipe?
Kirsty
Super yum. I didn't have thread coconut so just used dessicated and it was fine. I like that it is not too thick either. Got rave reviews. Will definitely be making this again👍
5
Tessa
Easy to make and good. My whole big backed family loved it. Such a fatty feast
5
YUMMMM
YUUUMMM
5
Philippa
This recipe is loved by my whole family.
5
One of my absolute faves
I've made this for so long n so often, I had a suggestion from a friend to add a dark choc ganache on top of the caramel, before the topping n it was amazing!!!
5
Sherralynne Dewhirst
I've just made this and substituted the ordinary flour with gluten free flour. We are looking forward to trying it later today.
5
Unknown
so easy to make and the result ...brilliant !!!
5
Unknown
It was awesome. My children love this and easy to make.
5
YUMMMM
YUUUMMM
5
Nicola
This is most definitely the best slice I've ever tasted! I just can't turn away from it!
5
Method
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base
Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel
Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping
Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
145
What did you think of this recipe?
Kirsty
Super yum. I didn't have thread coconut so just used dessicated and it was fine. I like that it is not too thick either. Got rave reviews. Will definitely be making this again👍
5
Tessa
Easy to make and good. My whole big backed family loved it. Such a fatty feast
5
YUMMMM
YUUUMMM
5
Philippa
This recipe is loved by my whole family.
5
One of my absolute faves
I've made this for so long n so often, I had a suggestion from a friend to add a dark choc ganache on top of the caramel, before the topping n it was amazing!!!
5
Sherralynne Dewhirst
I've just made this and substituted the ordinary flour with gluten free flour. We are looking forward to trying it later today.
5
Unknown
so easy to make and the result ...brilliant !!!
5
Unknown
It was awesome. My children love this and easy to make.
5
YUMMMM
YUUUMMM
5
Nicola
This is most definitely the best slice I've ever tasted! I just can't turn away from it!
5
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ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed
- 2 Tbsp boiling water
ingredients
- ¾ cup Edmonds Standard Grade Flour
- ½ cup Edmonds Self Raising Flour
- 2 tsp ground ginger
- ¼ tsp Edmonds Baking Soda
- 75g butter, softened
- ⅔ cup Chelsea Caster Sugar
- 2 Tbsp Chelsea Golden Syrup (tin)
- 2 eggs
Filling
- 125g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp Chelsea Golden Syrup (tin)
ingredients
Muffins
- 1 ½ cups plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ cup Chelsea Caster Sugar
- 1 large egg
- ⅓ cup grapeseed oil or vegetable oil
- 3 Tbsps Chelsea Golden Syrup
- ¾ cup milk
- 1 ripe banana, mashed
Crumble
- ⅓ cup rolled oats
- 2 Tbsps desiccated coconut
- 2 Tbsps plain flour
- 30g butter, melted
- 3 Tbsps Chelsea Soft Brown Sugar
learn about baking
How to Choose SugarFor Baking?
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