I must run to buy some Golden syrup now! Like Like. Some of the recipes are on here I have turned the ones on the blog into hyperlinks though they are not obvious… I intend to try and cook them all eventually! Treacle on bread! When I was a street urchin back during the war these were a staple. Our baker made bread in double tins so on every loaf one end was a hard crust and the other was a soft crust.
We ate them in the street. The bliss was to get layers of sticky syrup on the upper lip as high as possible and then try to lick it off. But suppose it has its uses. On the subject of the states of New England, I consider myself deprived not to have been raised in any one of them.
You have a point om the maple syrup front there, Eric, and I have to say I love it too, but I cant imaigine something like a treacle sponge or some oaty flapjacks being the same with the strong-tasting and much less viscous maple syrup. For pancakes, though, it is great and I am sure I shall be adorning mine on Shrove Tuesday with both…. I use Golden Syrup all the time. I actually cant eat corn syrup because I am slightly fructose intolerant. I use proper black treacle if there is a large amount required of it in a recipe because of the consistency it provides, othwise I just use molasses.
The only place for it is left behind on the supermarket shelf until they stop making it. On the omissions front — your basic ginger biscuit with lots and lots of ginger and crisp cracking top and of course brandy snaps. Aunt Ada was the manufacturer in our family, but I remember lots of houses where they were a Sunday tea standard. Does anyone remember them and know how to make them.
I shall ask my family; my dad might know…. Its distinctive taste is more caramelly and the difference to GS is something like that between brown bread and white. It exists here because the coast of Andalucia has until recently been an area where sugar-cane plantations have long been an important part of the economy. I shall have to try and get my hands on some. Interestingly, at the height of the nonsense about European weights syrup was sold in taller tins which were clearly designed to hold 1kg.
I never saw one for sale with more than grams in it and they soon disappeared from the shelves. Hey John. Thanks for the comment. As much as I love the old measures, it would make much more sense to change to g and 1 kg tins! You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. User kitjen said: 'This is the most depressing thing I've learnt since I found out that the little piggy who went to the market was not going on a shopping trip.
The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. Argos AO. Privacy Policy Feedback. And it turns out there's a very Biblical explanation. Samson's riddle, Book of Judges, 'And he said unto them, Out of the eater came something to eat, and out of the strong came something sweet.
Share this article Share. History of Lyle's Golden Syrup - Abram Lyle buys a sugar refinery on the Thames in east London and starts making golden syrup, calling it 'Goldie'. Read more: Did anyone else know that the logo on Lyle's Golden Syrup is an image of a lion carcass being used by bees to make honey? Share or comment on this article: Golden Syrup fans shocked to find Lyle's logo is a dead lion with bees e-mail Comments Share what you think.
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E-mail this to a friend Printable version. Lyle's Golden Syrup was first canned at Plaistow Wharf in It's in our interest to support the local community. Make-up artists have been known to use the syrup mixed with red food dye to create fake blood for films. Sweet success for 'oldest brand' 28 Sep 06 Business. Tate and Lyle. Lyle's Golden Syrup.
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