Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Base
- 200g butter
- ¼ cup Chelsea Golden Syrup
- 1 ¼ cup standard flour
- 1 tsp baking powder
- 1 ¼ cup crushed cornflakes
- 1 cup Chelsea White Sugar
- ½ cup coconut
- ½ cup sultanas, optional
Lemon Icing
- 1 ½ - 2 cup Chelsea Icing Sugar
- 5g butter (a knob)
- 2 Tspn lemon juice
- small quantity of boiled water
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
1450412477
What size baking pan should this be made in? I made it in a smaller swiss roll tin and it was too brittle and short, hard to cut up and fell apart. I think if I used a smaller pan it would have been better.CHELSEA: sorry that this wasn't specified. We recommend using a 20cm x 30cm sponge roll tin - have just updated the recipe accordingly.
3
Unknown
i really like this recipe. it uses up the left over corn flakes and my partner really likes it too. i didn't use sultanas or coconut as i don't like coconut and it was lovely.
5
Unknown
Love it. Al the boys on Hubby's building site are clamoring for the recipe.And Sooo easy to make
5
Adrienne
I've made a few changes to this recipe. Instead of sultanas I have used my favourite dried cranberries, and soaked them in a little gin, and about a tsp of vanilla. (Gin goes well with lemon) I also added a little lemon juice and grated rind. Dried cranberries love gin (or other juice) as they soak up the moisture and flavour the slice or cake. Five stars with the additions I have mentioned
4
Method
Preheat the oven to 180°C. Lightly grease a 20cm x 30cm sponge roll tin.
Melt butter and golden syrup in a large pot. Remove from heat and sift flour and baking powder into the pot. Add cornflakes, sugar, coconut and sultanas (optional). Mix well. Press into the lightly greased baking tin. Bake in oven for 20 minutes or until starting to brown. When cold ice with lemon icing.
Icing : Boil kettle. Put icing sugar, butter and lemon juice into a bowl. Add small amounts of boiled water, mixing with a knife, until icing is at desired consistency. Spread over base. Sprinkle with coconut.
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
14
What did you think of this recipe?
1450412477
What size baking pan should this be made in? I made it in a smaller swiss roll tin and it was too brittle and short, hard to cut up and fell apart. I think if I used a smaller pan it would have been better.CHELSEA: sorry that this wasn't specified. We recommend using a 20cm x 30cm sponge roll tin - have just updated the recipe accordingly.
3
Unknown
i really like this recipe. it uses up the left over corn flakes and my partner really likes it too. i didn't use sultanas or coconut as i don't like coconut and it was lovely.
5
Unknown
Love it. Al the boys on Hubby's building site are clamoring for the recipe.And Sooo easy to make
5
Adrienne
I've made a few changes to this recipe. Instead of sultanas I have used my favourite dried cranberries, and soaked them in a little gin, and about a tsp of vanilla. (Gin goes well with lemon) I also added a little lemon juice and grated rind. Dried cranberries love gin (or other juice) as they soak up the moisture and flavour the slice or cake. Five stars with the additions I have mentioned
4
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?
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