Can You Make Golden Syrup? Yes! #recipe from @MysteryMacRae

Lyle’s Golden Syrup is an elusive ingredient here in the Midwest. It’s available online, but where’s the fun in that? Golden syrup—say it slowly and it sounds like a really top-shelf ingredient, one without equal. I, for one, always say ‘golden syrup’ with complete reverence and taught my children to do the same.

I know golden syrup from my time living in Scotland. According to British bakers, there’s no good substitute for it. Sure, you can approximate it by mixing light corn syrup with a tad of molasses or treacle, but let’s be real (and possibly snooty?) and say that substitutes just are not the same, because whatever you use will impart its own flavor—and that flavor is not golden syrup.

Or we can be practical, versatile cooks and say that honey or maple syrup will be a perfectly lovely variation for any recipe.

Still, I’ve pined for golden syrup for many years now, and finally discovered that you can make it yourself. That sort of removes the mystique, so I won’t talk about mine with any sense of reverence, but isn’t the color gorgeous?  

You can see a tin of Lyle’s Golden Syrup in Sheila Connolly’s recipe for Treacle Tart. She also used golden syrup or a substitute in Lemon Treacle Slice and Chocolate Biscuit Cake.

My next post, on Saturday March 12^th, will use my homemade concoction in Golden Syrup Steamed Sponge Pudding (which I have to make before then—so I’ll do it tomorrow when it’s blustery outside. MMmmmm, steamed pudding.)

 

Golden Syrup

 

Ingredients

1 ¼ cups water 

4 cups sugar

2 tablespoons lemon juice

(note - the pictured quantities are not accurate measures) 

Directions

Put sugar and water into a saucepan. Stir to combine.

Bring to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir gently to prevent the sugar water from splashing up the sides of pan and crystalizing there. (I failed at that. Next time I’ll try a gentle whisk.)

When the mixture is boiling, gently stir in the lemon juice. Reduce the heat to very low so that it simmers gently. Continue gently simmering, uncovered and without stirring, for 40-60 minutes, until the syrup is a beautiful, rich, golden color.

Turn off the heat, let your liquid gold sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with a tight sealing lid.

You can store the syrup at room temperature for several months, although mine is in the refrigerator.

Makes about 3 cups of syrup.

Tips: If your syrup is too stiff, reheat it and add a bit of water. If it’s too thin, reheat it and caramelize the sugar a bit longer.

Something poisonous is coming March 1, 2022!

 

About Argyles and Arsenic – book 5 in the Highland Bookshop Mysteries:

After 93 well-lived years, Violet MacAskill is ready to simplify her life. Her eccentric solution? She’ll throw a decanting and decluttering party at her family home—a Scottish Baronial manor near the seaside town of Inversgail, Scotland. Violet sets aside everything she wants or needs, then she invites her many friends in to sip sherry and help themselves to whatever they want from all that’s left.

But a murder during Violet’s party leads to a poisonous game of cat and mouse – with the women of Yon Bonnie Books playing to win.

Available for pre-order in hardback and e-book from your locally owned independent bookstore, Barnes & Noble, and Amazon. Or ask your public library to consider ordering it.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

 

 

Lemon Treacle Slice

by Sheila Connolly

There are times when I think Gordon Ramsay has taken over television, maybe with a little help from Anthony Bourdain (who now appears to be CNN's new international political commentator). Gordon (may I call you Gordon? I feel that I know you well enough) currently appears in, at last count, Kitchen Nightmares, Hell's Kitchen, MasterChef, The F Word, Hotel Hell, and a few others, and, yes, I watch all of them.  It's not just to listen to the bleeps (if you don't know it, he swears a lot). I admire the way Gordon cooks:  good fresh food prepared simply and presently attractively. I also keep watching because I'm still waiting for him to run out of energy, but he hasn't yet.

One show of his that I didn't know about until one dire evening when there was no network show I wanted to watch, and I didn't feel like committing to an entire movie—i.e., staying awake that long—is Gordon Behind Bars, a short series of four episodes made last year in Brixton Prison in London, and available on BBC America.  Gordon goes into the Victorian prison to try to teach a small group of inmates not only to cook but to make something marketable on the outside (and, since he's Gordon Ramsay, he succeeds).  Together they created Bad Boys' Bakery, and their signature product is the Lemon Treacle Slice, available commercially through at least one café chain.

British (and Irish) cooking is always challenging because many of the ingredients are unfamiliar and/or unavailable in the US, and units are given in grams or milliliters.  I solved Problem #1 by locating online suppliers for such things as golden syrup and treacle (yes, there is a difference), and Problem #2 by buying an adorable kitchen scale with any number of units of measurement.  I am ready! (Except I'm definitely going to buy European measuring cups when I'm in Dublin in June!)

So I was curious to see what this treacle slice was all about and what it tastes like. [Note:  this recipe is widely available on different Internet sites.] Warning:  whatever you call it, treacle is sticky! It's far thicker than our molasses or honey, but it has its own flavor.

LEMON TREACLE SLICE

US measurements in red

Base

300g digestive biscuits  an 8-oz package is about right
150g butter 1 1/2 sticks

Okay, right up front we've got an issue:  what the heck is a digestive biscuit?  No, it's not a graham cracker, but close:  a whole-grain cracker, but with no sugar.  McVitie's seems to be the major producer, not available in my market but I found a decent substitute.

Place the biscuits in a food processor and blend until they are reduced to fine crumbs.

Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm 9-inch square tin which has been lined with baking parchment.

Chill for at least a half an hour (you'll see why below).

Topping

1 Tblsp lemon curd (you may have to hunt for this at the store)
675g golden syrup  2 tins

90g butter 3 ounces
100ml double cream  1/2 cup heavy cream
225g white breadcrumbs  this came out to 4 cups loosely packed when I weighed it, but they could have been squished down to less
5 egg yolks
Zest and juice of 1 lemon

Pre heat the oven to 160c.  This came out to about 325 degrees F, but not much cooking was going on at that temperature, so I bumped it up to 350

Place the golden syrup into a saucepan along with the butter and allow to melt GENTLY. You do not want this to boil.

Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.

Once the base has chilled, spread the lemon curd onto the base (with a spatula or a brush—this is why you've chilled the base). Pour the breadcrumb filling over the biscuit base and then place into the oven to cook for 25-30 minutes or until firm to the touch (not browned). Remove from the oven and allow to cool completely before cutting.

Glaze

A little icing sugar  confectioner's/powdered sugar
A little lemon juice

Mix together the sugar and lemon juice until you have a thick paste. Place it into a piping bag and pipe over the top of your slices. Or just drizzle the stuff with a spoon.

Gordon, if you'd like a guest slot on Mystery Lovers' Kitchen, we'd love to have you.