How to eat my syrup.
May 26, 2008 4:41 PM   Subscribe

I just bought some Lyle's Golden Syrup, and realized that I have no idea what to do with it. This being my first ever can of the stuff, I'm looking for easy and tasty things to do with it.

Is it the same as any old syrup? It seems thicker, and it tastes rather like caramel. Besides pouring it on breakfast foods or maybe toast, what can I do?
posted by KingoftheWhales to Food & Drink (25 answers total) 9 users marked this as a favorite
There's a bunch at the Lyle's Golden Syrup recipes page.
posted by YamwotIam at 4:45 PM on May 26, 2008

Dip things in it! Whatever you like! Toasted crumpets, fresh scones, omg want!
posted by turgid dahlia at 4:53 PM on May 26, 2008

It's partially invert cane syrup.

Look for British recipes. Flapjacks are an easy start: butter, golden syrup, rolled oats, perhaps some brown sugar. Chuck in dried fruit, coconut, nuts, stem ginger, whatever. Bake.

Treacle tart. Ginger cake. Possibly parkin, though there's an argument over whether that should have golden syrup or black treacle (molasses) or a combination of the two. Sticky toffee pudding, which does use them both.
posted by holgate at 4:54 PM on May 26, 2008

Lyle's is fantastic on good vanilla ice cream. Much better than CSR.
posted by flabdablet at 5:04 PM on May 26, 2008

Bread, butter and treacle. It's the world's easiest kid pleasing dessert.

Treacle on rice pudding. :9
posted by Phalene at 5:09 PM on May 26, 2008

One of my all-time favourite comfort foods is simple homemade crepes (still warm) drizzled in golden syrup. Heavenly! As a child I also used to have it on warm rice pudding.
posted by sueinnyc at 5:17 PM on May 26, 2008

Golden Syrup Dumplings.
posted by AnnaRat at 5:28 PM on May 26, 2008

Certainly you could fit it into a lardy cake recipe somewhere.
posted by rhizome at 5:31 PM on May 26, 2008

It makes a very interesting pecan pie. You substitute the corn syrup in the pie recipe with Lyles's. You can replace honey in a lot of recipes.
posted by jadepearl at 5:34 PM on May 26, 2008

I put it in milk.
posted by DenOfSizer at 6:17 PM on May 26, 2008

Everything2 covered this briefly.
posted by disillusioned at 6:27 PM on May 26, 2008

The iconic Aussie/New Zealand biscuit (what you would probably call a "cookie"), the ANZAC Biscuit is made with golden syrup.

Here's the history -

and a recipe for a chewy version that we make at home. So yummy:

ANZAC Biscuits

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda

Preheat the oven to 160°C. Line two baking trays with baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda - it will sort of foam. Pour the butter mixture into the flour mixture and stir. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
posted by lottie at 6:28 PM on May 26, 2008 [1 favorite]

Damp Gingerbread is the absolute best gingerbread recipe ever (I got it out of a Laurie Colwin cookbook, originally, I think, but this is the same recipe I use). It fills the house with a smell that feels warm and comfortable and delicious, and it tastes moist and spicy and not too sweet. And it's really easy.
posted by cerebus19 at 6:49 PM on May 26, 2008 [2 favorites]

(I haven't had Golden Syrup in years. Used to be the ONLY thing I'd allow on pancakes or waffles as a kid. No maple syrup for me! Beware that like any syrup it can solidify in the container if you are as glacial about using it up as I was last time I had any.)
posted by maxwelton at 6:53 PM on May 26, 2008

Chocolate tiffin

8oz cooking chocolate... using a mix of milk and dark for taste
8oz Rich Tea biscuits
4oz buttter
2 tbls tate and lyle's golden syrup
2tbls sugar
4tsp cocoa
1-2 handfuls of raisins

Melt butter, sugar, syrup and chocolate in a pan or microwave.
Add raisins
crush biscuits and add to the melted mixture.
Pour mixture into a wax paper lined tray.
Melt CHOCOLATE and pour over the mixture. Refrigerate, leave to set one hour.
posted by acro at 7:04 PM on May 26, 2008

I love to put a spoonful of golden syrup on my porridge (oatmeal). Mmm.
posted by netsirk at 7:08 PM on May 26, 2008

I love it on toast and on cream of wheat (you have to write your name with it). It tastes like my childhood.
posted by biscotti at 9:08 PM on May 26, 2008

Cinnamon bun cookies!
posted by alcopop at 10:08 PM on May 26, 2008

Seconding both anzac biscuits/cookies and golden syrup dumplings.
posted by oxford blue at 12:14 AM on May 27, 2008

I ate spoonfuls from the can when I was a kid. Delicious!
posted by rhinny at 12:39 AM on May 27, 2008

Seconding treacle tart. Look for a good recipe though, and take care to taste and balance the filling - it REALLY needs lemon to cut the richness of the syrup. Obviously good shortcrust pastry is important too.

Most other things I might have suggested have already been mentioned. Only new thing: golden syrup can also be used as one of the ingredients in a warm butterscotch pouring sauce.
posted by bifter at 1:28 AM on May 27, 2008

DEFINITELY make golden syrup dumplings. Yum.
Oooh, and maybe pecan pie too.
posted by indienial at 2:03 AM on May 27, 2008

ANZAC Biscuits, Golden Syrup Dumplings and on Pancakes - that's the way.

Also, on Porridge (oatmeal).

Warm it slightly (it becomes less thick) and pour over ice cream (Hokey Pokey ideally, but you might have trouble with that).
posted by sycophant at 3:53 AM on May 27, 2008

You should be able to dilute it to make simple syrup.
posted by Caviar at 9:55 AM on May 27, 2008

When I was little we used to use it on pancakes (crepe style).
posted by galaksit at 10:27 AM on May 27, 2008

« Older Looking for ideas on managing files from multiple...   |   Do you know this quote "Your agony must endure... Newer »
This thread is closed to new comments.