Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- ½ cup (125g) butter
- ½ cup (100g) Chelsea Dark Cane Sugar, firmly packed
- ½ cup (185g) Chelsea Treacle
- 1¼ cups (190g) plain flour
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 1 egg, lightly beaten
- ⅔ cup (160ml) milk
Lemon Icing
- 1 tbsp (20g) butter
- 2 tbsps lemon juice
- 2 tsps boiling water
- 2 cups Chelsea Icing Sugar, sifted
Candied Lemon Rind
- 1 lemon
- ½ cup (110g) Chelsea Caster Sugar
- ¼ cup (60ml) water
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
Method
Preheat oven to 170ºC conventional (150ºC fan forced). Grease and line bases of 10 x ½ cup (125ml) mini loaf pans or friand pans.
Place butter, dark cane sugar and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool.
Sift flour, ginger and bicarbonate of soda into a large bowl. Make a well in the centre of dry ingredients and stir egg, milk and cooled treacle mixture until well combined.
Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack. Drizzle with Lemon Icing and decorate with Candied Lemon Rind.
Lemon Icing: Combine butter, lemon juice and water in a small saucepan and heat until butter is melted or simply microwave in heatproof bowl. Add to sifted soft icing mixture and mix until well combined.
Candied Lemon Rind: Use a vegetable peeler to remove the rind from the lemon. Using a sharp vegetable knife, remove excess white pith and cut the rind into thin strips.
Place caster sugar and water in a small saucepan; stir over heat, without boiling, until sugar dissolves. Add the rind; simmer for 5 mins.
Remove rind from syrup with tongs and place on top of iced loaves as desired.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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