Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Batter
- 1 cup flour
- 2 tsp baking powder
- 1-2 tsp ground ginger
- ¼ cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea White Sugar
- 50g butter
- 1 tbsp Chelsea Golden Syrup
- ½ cup milk
Sauce
- ½ cup Chelsea Soft Brown Sugar
- ½ cup Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1-2 tsp ground ginger
- 2 cups boiling water
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
71
What did you think of this recipe?
Carolyn
Very nice dessert , sauce is not runny ,I had no problem with the ingredients just so long as you measure properly. Lovely winter treat.
4
Kylie
Pretty good, but needs some tweaking. Maybe some corn flour to thicken the sauce and an extra half cup of flour and extra moisture in the cake part which is pretty small and intense (I did 1 tsp ginger in each).CHELSEA: Thank you for the tips.
3
Janice smith
Loved this but will put less water in next time.. as the sponge top sinks near the end of cooking.. will try one cup of boiling water next time.. a real mid winter treat..
4
Robin
The family absolutely loved this recipe and I have now made it several times 10/10
5
Gingernut
It sounds just awesome, can't wait to make it. You could put some chopped nuts on the base of the dish and tip it upside down perhaps to serve. mmm
5
Unknown
This recipe was quick and easy. The pudding nice and moist even the day after. I'm not really a ginger person but I loved it. Next time I may have to add least sugar. Apart from that yummy!!!
5
Unknown
Very gingery, intensely sweet and the sauce was watery. The cake itself was tasty but had to tone it down by serving with natural yoghurt. even then it was overwhelmingly sweet.
3
Unknown
Found it way too strong for me in the ginger dept... If I did ever make it again I would reduce the ginger in the batter and the sauce...
2
John
Perfect for a winter's night. Followed the recipe closely, but doubled the powdered ginger in both batter and sauce. Also added about a tablespoon of my own stem ginger, chopped through the batter. Next time I'll halve the sugar in the sauce and take a third of the water out of it, as well. The cloying sweetness totally overrides the dish as a whole, if you use the full amount.
4
Valerie Roycroft
Absolutely wonderful. Quick to make and everybody's favourite (along with the Chelsea Sugar Sticky Date pudding.)
5
Method
Batter
Combine dry ingredients in a large bowl. Melt butter with Chelsea Golden Syrup. Pour into dry ingredients with milk and mix. Place in greased oven-proof dish that is quite deep, such as a small lasagne dish.
Sauce
Put sauce ingredients in a bowl (you can use the same one you used for the batter). As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
Bake for 45 minutes at 180°C. Serve with vanilla ice-cream or whipped cream.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
71
What did you think of this recipe?
Carolyn
Very nice dessert , sauce is not runny ,I had no problem with the ingredients just so long as you measure properly. Lovely winter treat.
4
Kylie
Pretty good, but needs some tweaking. Maybe some corn flour to thicken the sauce and an extra half cup of flour and extra moisture in the cake part which is pretty small and intense (I did 1 tsp ginger in each).CHELSEA: Thank you for the tips.
3
Janice smith
Loved this but will put less water in next time.. as the sponge top sinks near the end of cooking.. will try one cup of boiling water next time.. a real mid winter treat..
4
Robin
The family absolutely loved this recipe and I have now made it several times 10/10
5
Gingernut
It sounds just awesome, can't wait to make it. You could put some chopped nuts on the base of the dish and tip it upside down perhaps to serve. mmm
5
Unknown
This recipe was quick and easy. The pudding nice and moist even the day after. I'm not really a ginger person but I loved it. Next time I may have to add least sugar. Apart from that yummy!!!
5
Unknown
Very gingery, intensely sweet and the sauce was watery. The cake itself was tasty but had to tone it down by serving with natural yoghurt. even then it was overwhelmingly sweet.
3
Unknown
Found it way too strong for me in the ginger dept... If I did ever make it again I would reduce the ginger in the batter and the sauce...
2
John
Perfect for a winter's night. Followed the recipe closely, but doubled the powdered ginger in both batter and sauce. Also added about a tablespoon of my own stem ginger, chopped through the batter. Next time I'll halve the sugar in the sauce and take a third of the water out of it, as well. The cloying sweetness totally overrides the dish as a whole, if you use the full amount.
4
Valerie Roycroft
Absolutely wonderful. Quick to make and everybody's favourite (along with the Chelsea Sugar Sticky Date pudding.)
5
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- 1 cup Edmonds Self Raising Flour (150g)
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- ¾ cup Chelsea Soft Brown Sugar (150g)
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ingredients
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- 1¼ cups boiling water
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Butterscotch Sauce
- 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
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ingredients
Pudding
- ¾ cup Chelsea White Sugar
- 1 Tbsp butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour, sifted
- 1 Tbsp cocoa powder
- ½ cup Meadow Fresh Original Milk
- 1 tsp Edmonds Baking Powder
Sauce
- 1 cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 1 ½ cups boiled water
- 1 tsp vanilla essence
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp ground ginger
Ginger Icing
- 125g butter (or Olivani Spread)
- 1 ¼ cups Chelsea Icing Sugar (188g)
- 3 Tbsp Chelsea Golden Syrup
- 4 tsp ground ginger
ingredients
- 50g butter (or Olivani Spread)
- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- ½ cup Chelsea Soft Brown Sugar
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 2 tsp powdered ginger
- 1 tsp mixed spice
- 1 tsp Edmonds Baking Soda
- ¾ cup Meadow Fresh Original Milk
ingredients
Base
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 large egg yolks
- 1¾ cup Edmonds Standard Grade Flour (263g)
- 1½ tsp Edmonds Baking Powder
Topping
- 2 large egg whites
- ¼ cup Chelsea Caster Sugar (56g)
- 1 cup long thread coconut (80g)
- 1 tsp vanilla extract
- ½ cup raspberry jam (180g)
- freeze dried raspberries (optional)
ingredients
- 125g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- 2 eggs
- 1 cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup unsweetened yoghurt
- ½ cup Chelsea Golden Syrup
ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter (or Olivani Spread)
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 2 cups boiling water
ingredients
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- 1 ½ tsp Edmonds Baking Powder
- 1 tsp cinnamon
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- 100g butter, melted (or Olivani Spread)
- 125ml Meadow Fresh Original Milk
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- ¾ cup Chelsea Soft Brown Sugar
- 2 tsp Edmonds Fielder's Cornflour
- ⅓ cup Chelsea Golden Syrup
- 2 cups boiling water
- Chelsea Icing Sugar, to dust
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Cupcakes
- 125g butter
- ½ cup Chelsea Caster Sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 cup standard flour
- 2 tsp baking powder
- ¼ cup milk
- 1 heaped tsp ground ginger
- ½ tsp cinnamon
Icing
- 125g butter
- 200g Chelsea Soft Brown Sugar
- 80ml cream
- 2 cups Chelsea Icing Sugar
- 2 dessertspoons cream cheese
ingredients
- 125g butter
- 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
- 2 eggs, beaten
- ½ cup Chelsea Golden Syrup (180g)
- 4 Tbsp fresh peeled ginger, finely grated
- 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
- 1 tsp Edmonds Baking Soda
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 pinch salt
Ginger Butter Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 25g butter, melted
- 1 tsp ground ginger, plus a little extra to sprinkle
- Boiling water
ingredients
- 1 ½ cups self-raising flour
- 2 tablespoons cocoa
- ½ cup Chelsea White Sugar
- 1 cup milk
- 100 grams butter, melted
- 1 teaspoon vanilla essence
Sauce
- 2 cups boiling water
- ½ cup Chelsea White Sugar
- 2 tablespoons cocoa
ingredients
Pudding
- 1 ¼ cups plain flour (188g)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup mashed banana (approximately 2 medium bananas)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 85g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup milk (250ml)
- ½ tsp baking soda
- 2 medium bananas, sliced in half lengthways
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Chelsea Caramel Maple Flavoured Syrup (90g)
- 1 ¼ cups boiling water (310ml)
To Serve
- Vanilla ice cream, cream or custard
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder, extra
- 2 cups boiling water
ingredients
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- 1 ½ tsp baking powder
- 1 Tbsp butter
- ¼ cup milk
- ¼ cup water
Sauce
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- 25g butter
- ¾ cup water
- 2 tsp Chelsea Golden Syrup
ingredients
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- 60 grams butter
- 3 eggs
- ½ cup Chelsea Soft Brown Sugar
- 1 teaspoon vanilla
- ½ cup ground almonds
- Cocoa, for dusting
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