Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Bread
Cinnamon Cream Oysters
30 mins
Easy
12
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.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 2 eggs
- ¼ cup Chelsea Caster Sugar
- 2 tsp Chelsea Golden Syrup
- 60g Edmonds standard flour
- 1 tsp Edmonds baking powder
- ½ tsp Edmonds baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
FILLING
- whipped cream
- Chelsea Icing Sugar
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
23
What did you think of this recipe?
Lori
Never knew this recipe was so easy. Make them regularly. A real hit for afternoon teas. Thanks
5
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
Steph
They didn’t rise
2
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
Method
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
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
23
What did you think of this recipe?
Lori
Never knew this recipe was so easy. Make them regularly. A real hit for afternoon teas. Thanks
5
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
Steph
They didn’t rise
2
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
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 Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- 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 (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- 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 (or Olivani Spread)
- 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 (or Olivani Spread)
- 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