Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Filling
- 1kg (6 large) Granny Smith apples, peeled, cored & chopped
- ¼ cup (60ml) water
- 2 tsp lemon juice
- 440g (1 bunch) trimmed rhubarb, washed
- 3 Tbsp Chelsea Golden Syrup
- ½ tsp mixed spice
- ½ tsp cinnamon
Buttermilk and Cinnamon Cobbler Pastry
- 1 cup (150g) self-raising flour
- 2 Tbsp Chelsea Raw Sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 50g butter, chopped
- ⅓ cup buttermilk
- 1 Tbsp Chelsea Raw Sugar, extra, for sprinkling
Syrup Custard - Makes 2 cups (500ml)
- 1 cup (250ml) thickened cream
- 1 cup (250ml) milk
- 4 egg yolks
- 2 Tbsp Chelsea Golden Syrup
- 1 Tbsp cornflour
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
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Method
Preheat oven to 190°C conventional (170°C fan forced).
Filling: combine apples, water and lemon juice in a large saucepan. Cook for 5 mins over a medium heat or until just tender. Drain apples and combine with rhubarb, golden syrup and spices. Place in a 1.5 litre capacity ovenproof dish.
Cobbler: combine flour, raw sugar, cinnamon, salt and butter in a food processor. Blend until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a soft dough. Transfer to a lightly floured surface and knead until smooth.
Roll out dough until 4mm thick. Using a 7cm-diameter scone cutter, cut out rounds and arrange over apple/rhubarb mixture, overlapping slightly.
Sprinkle with the extra raw sugar and bake for 40-45 mins or until fruit is bubbling and pastry is golden. Serve with Golden Syrup Custard.
Custard: Combine cream and milk in a small saucepan over medium heat and bring just to the boil. Place the egg yolks, golden syrup and cornflour in a bowl and whisk to combine. Gradually whisk in cream mixture.
Return the mixture to the saucepan and stir constantly over a low heat for 5-6 mins or until thickened and custard coats the back of a wooden spoon. Serve warm.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Raw Sugar
This natural granulated...
Reviews
What did you think of this recipe?
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ingredients
- 4 large (750g) granny smith apples
- ¼ cup Chelsea Caster Sugar
- 2 tbsp water
- 1 cinnamon stick
- 1 x 5cm strip orange rind
- 1 bunch (650g) rhubarb, trimmed
- ¾ cup rolled oats
- ½ cup plain flour
- 80g butter, diced
- ½ cup Chelsea Soft Brown Sugar
- ¼ cup shredded coconut
- Ice-cream, cream or yoghurt, for serving
learn about baking
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