Rich, creamy, and spiced just right, these easy Cinnamon Cream Oysters are the best indulgence for a special occasion. A luxurious blend of flavours you won’t forget.
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Reviews
21
What did you think of this recipe?
Sally
can this recipe be doubled. CHELSEA: Yes, you can double the recipe!
5
Liz
Made to instructions, turned out perfect!
5
Jeanne jury
Great easy recipe
5
Gay
Easy to follow and ingredients in the right groups to not get confused
4
Anne-Marie
I did these in the air fryer on bake and they turned out good but were just a tad bit rubbery. How would I be able to change that? CHELSEA: It's possible that the more intense heat of the air fryer contributed to these turning out a little rubbery. It's also important to gently fold the dry ingredients into the wet mixture - avoid over-mixing, as this can also create a rubbery texture.
4
Lynne Paterson
Perfect made with gluten free flour, thanks for the recipe
5
Cathy
What a great recipe and so yummy😋
5
Hannah
These are delicious!! We made them gluten free with the Edmonds gluten free flour! These also freeze really well! Have made these countless of times now!! Highly recommend!
5
Froma Rakuraku
1st lot perfect. 2nd time distracted and 2 mins later very dry. OK with cream otherwise a show stopper, crowd pleaser a quiet room. Enjoy
5
Esmé
Have made these cream oysters a couple of times and each time they have been gobbled up in one sitting by all members of my family! So yummy and an easy recipe to follow.
Preheat the oven to 200°C. Lightly butter twelve small shallow patty tins and dust them with flour.
Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and Chelsea Caster Sugar until pale and thick. This will take about 3 minutes with an electric beater.
Add the Chelsea Golden Syrup and keep beating for another 5 minutes.
Sift together the dry ingredients fold them gently into the egg mixture.
Spoon the mixture into the prepared tins and bake for 8-10 minutes. The surface should spring back when you touch it lightly with your finger.
Leave for a couple of minutes until the mixture shrinks away from the tins a little. Turn out carefully loosening them with a round-bladed knife if necessary.
When cold cut a slit into the side of each cake with a small serrated knife and spoon or pipe in some whipped cream. Dust with Chelsea Icing Sugar
can this recipe be doubled. CHELSEA: Yes, you can double the recipe!
5
Liz
Made to instructions, turned out perfect!
5
Jeanne jury
Great easy recipe
5
Gay
Easy to follow and ingredients in the right groups to not get confused
4
Anne-Marie
I did these in the air fryer on bake and they turned out good but were just a tad bit rubbery. How would I be able to change that? CHELSEA: It's possible that the more intense heat of the air fryer contributed to these turning out a little rubbery. It's also important to gently fold the dry ingredients into the wet mixture - avoid over-mixing, as this can also create a rubbery texture.
4
Lynne Paterson
Perfect made with gluten free flour, thanks for the recipe
5
Cathy
What a great recipe and so yummy😋
5
Hannah
These are delicious!! We made them gluten free with the Edmonds gluten free flour! These also freeze really well! Have made these countless of times now!! Highly recommend!
5
Froma Rakuraku
1st lot perfect. 2nd time distracted and 2 mins later very dry. OK with cream otherwise a show stopper, crowd pleaser a quiet room. Enjoy
5
Esmé
Have made these cream oysters a couple of times and each time they have been gobbled up in one sitting by all members of my family! So yummy and an easy recipe to follow.