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
17
What did you think of this recipe?
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.
5
Shane Higson
My partner ate these growing up nana made them she reckons these are just as good
5
Robyn metcalfe
It was an easy recipe to follow . Grandma and granddaughter made it. Yum
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
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.
5
Shane Higson
My partner ate these growing up nana made them she reckons these are just as good
5
Robyn metcalfe
It was an easy recipe to follow . Grandma and granddaughter made it. Yum