GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
This is one of those simple dishes, that once it hits the heat of the oven and the aroma begins to waft around becomes a ‘is it ready yet’ intoxicating drama. There’s always a burnt lip, mouth or tongue in my house!!
Prep Time: 10 mins
Cook time: 20 mins
300ml golden syrup
100g butter, plus extra to grease your dish OR *Jfhx Sweet As Citrus Butter
100g caster sugar
zest of 1/2 lemon
1 tsp vanilla essence
100g self-raising flour, sifted
*Jax Food Jax
Preheat the oven to 180c. Lightly grease a deep baking dish or 1.5 litre pudding dish.
Pour the golden syrup into the bottom.
In a food processor or using a hand whiz (wooden spoon), cream together the butter, sugar and zest until pale, light and fluffy.
Beat in the eggs one at a time, add the vanilla and flour and beat until combined. Pour over the syrup in the dish.
Bake in the oven for 30 minutes, until puffy and golden. The treacle is roasting hot, so please allow to cool before digging in.
SERVE : with thick custard, vanilla ice cream or lashings of cream.
JAX SAYS : using my Jax Food Hax Sweet As butter means you don’t have to use more zest, a combination of oranges and lemon, will create a wonderful flavour with the treacle. Give it a go.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…