Food. Fashion. Fitness.

Wednesday 28 September 2016

Sticky Ginger Cinder Toffee Buns...


Sticky Ginger Cinder Toffee Buns, how yummy!!

Perfect for autumn – with all the right flavours for Halloween and Bonfire Night.

Preparation 30 mins

Cooking 20-25 mins

Makes 10


Ingredients:
  • 100g butter
  • 110g Tate & Lyle Dark Muscovado Sugar
  • 110g Lyle’s black treacle
  • 175g plain flour
  • Pinch of salt
  • 2 tsp ground ginger
  • 1 large egg, beaten
  • 150ml milk
  • 1 level tsp bicarbonate of soda


For the Cinder Toffee:
  • 50g butter
  • 100g Tate & Lyle Caster Sugar
  • 50g Lyle’s Golden Syrup
  • 1 rounded tsp bicarbonate of soda


For the topping:
  • 150g cream cheese

How to make this recipe:
  1. Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 10 paper cup cake cases into a muffin tin.
  2. Put the butter, sugar and black treacle into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.
  3. Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
  4. Heat the milk until lukewarm, then add the bicarbonate of soda. Add to the mixing bowl and stir well. Pour the mixture into a jug and share between the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.
  5. For the cinder toffee, grease a baking sheet with a little vegetable oil. Put the butter, caster sugar and syrup into a large saucepan (it MUST be large as the mixture increases in volume). Heat gently until melted. Increase the heat and cook, without stirring, for 2-3 minutes until golden brown. Add the bicarbonate of soda, using a whisk to mix it in as it bubbles up. Take care, as the mixture is extremely hot! Pour onto the baking sheet and leave to cool.
  6. To finish the cakes, spread the cream cheese onto the cakes and top with broken-up pieces of cinder toffee.

Cook’s tip: Prepare ahead by making the cinder toffee the day before.


Guest post from Tate and Lyle. No payment was received.

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