Blueberry & Hazelnut Porridge - T&L Syrups

Blueberry & Hazelnut Porridge

View Instructions View Ingredients

Prep

5 min

Bake

2-3 mins

Serves

1 to 2

Difficulty

Easy

About

Ready in under 15 minutes this is a filling and healthy breakfast, with high-fibre porridge oats and delicious blueberries

made using

Lyle’s Breakfast Bottle

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Porridge Less than 30 minutes Easy 1 to 2

Instructions

Ingredients

Reviews

Instructions

Step 1

Put the hazelnuts in a small non-stick frying pan over a moderate heat and fry for 1-2 minutes until lightly toasted. Cool and roughly chop.

Step 2

Combine the oats and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a bowl.

Step 3

Top the porridge with the blueberries, hazelnuts and seeds and serve with Lyle's Golden Syrup.

CHEF'S TIP

If blueberries aren't in season, use frozen blueberries. They'll be just as tasty.

Ingredients – 4 items

Serving

1

For the topping

Blanched hazelnuts

Blanched hazelnuts

10 g

Blueberries

50 g

Seed mix

Mixed seeds

Heaped (sunflower, pumpkin, linseed, hemp & sesame)

1 tsp

Lyle's-golden-syrup

Lyle’s Golden Syrup

To serve

For the porridge

Oats

Porridge oats

40 g

Milk

Milk

Or milk & water

275 ml

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#lylesgoldensyrup #absolutelygolden

lylesgoldensyrup

Apr 24

Solid gold bars minus the carrots!

It's not often we use passion and fruit in the same sentence, but we'll make an exception for these oozamazing golden bars of Lyle's and passionfruit seeds.

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Passion Fruit and Golden Syrup Bars Recipe

Prep Time & Set Time - 1hr 30 mins
Bake Time - 25 Mins

Ingredients

Shortcake base:

120g Unsalted Butter softened

50g Tate & Lyle Granulated Sugar

110g Plain Flour

Passion fruit layer:

90g Corn flour

230mls Water

170mls Passion fruit puree (or 6 Passion fruits made into puree)

75g Lyles Golden Syrup

75g Tate & Lyle Golden Caster Sugar

4 medium egg yolks

Decoration:

Passion fruit seeds and pulp scooped out and sieved

Method

1. Preheat oven to 180C fan gas Mark 5.

2 . Grease and Line a 20x20cm a loose-bottomed tin with baking parchment.

3. Cream the butter and sugar until light and fluffy, add the sifted flour, mix well and spread evenly over the base of the tin.

4. Bake for 15 minutes or until golden. Reduce oven temperature down to 150c

5. Whilst the base is baking place the corn flour in the base of a non stick pan, before heating gradually whisk in the water until the corn flour mix is smooth, add the passion fruit puree, if using fresh passion fruits sieve out the juice into a jug and if you are slightly short make up to the 170mls with fresh orange juice.

Add the syrup and sugar and heat on a low heat until the mixture thickens and begins to bubble.

6. Whisk the egg yolks together and blend into the mix, continue to heat for a further 2-3 mins.

7. Spread the smooth filling over the biscuit base and return to the oven for a further 10 minutes.

8 Allow to cool in the tin for an hour, carefully push out the loose base from the tin surround remove the outer parchment and cut into 8 even slices with a sharp knife.

9. Decorate with the passion fruit seeds.

10. Perfect for a spring or summer picnic or alfresco eating!

lylesgoldensyrup

Apr 22

Wow. Think it's safe to say the French do toast a little nicer than the Brits.

Full of rich, nutty pecans, bananas and a slathernormous dollop of yours truly, this breakfast has je ne sais qoui and then some!

#lylesgoldensyrup #goldensyrup #absolutelygolden #sweetbreakfast #frenchtoast

lylesgoldensyrup

Apr 21

#NationalTeaDay calls for some provisions...

Given you're going to be gulping... what? Seven teas today, minimum? You're going to want a large ration of biscuits loadazzled with Lyle's Golden Syrup to see you through.

See link in bio for these recipes and more!

#lylesgoldensyrup #goldensyrup #absolutelygolden #nationalteaday #biscuits #biscuitrecipes #biscuitideas #bakingideas

lylesgoldensyrup

Apr 18

How do we take our tea? With butter, flour and a little bit of Lyle's Golden Syrup!

Yes, these mini treats look like our cuppa-cake - all infused with lemon and bergamot...

Serves: 12 cupcakes Prep Time: 15 minutes

INGREDIENTS:

100ml whole milk
2 Earl Grey teabags
100g Tate & Lyle Fairtrade Pure Cane Caster sugar
60g unsalted butter, softened
30ml Lyle’s Golden Syrup
2 medium eggs
120g plain flour
1 ½ teaspoon baking powder
Pinch of salt

For the buttercream:

170g unsalted butter, softened
400g Tate & Lyle Fairtrade Icing sugar
2 tablespoons lemon curd
Zest of 2 lemons (optional, for decoration)

INSTRUCTIONS:

1. Preheat the oven to 160°C. Line a 12-hole cupcake tin with cupcake liners and set aside.
2. Pour the milk into a small saucepan set over medium heat and add the teabags. Bring to a gentle simmer, then remove from the heat and set aside to cool.
3. Using an electric mixer, beat the butter and sugar until pale and fluffy. Add Lyle’s Golden Syrup and mix well. Add eggs and beat well to combine all the ingredients.
4. Fold in the flour, baking powder and salt, then pour milk into the mixture and stir until combined.
5. Divide the batter between cupcake cases and bake for 16-18 minutes.
6. Remove cupcakes from the oven and allow them to cool completely.
7. To make buttercream, beat the butter using an electric mixer, until it’s pale and fluffy, then add the icing sugar in two additions, followed by the lemon curd. Mix well until you have smooth buttercream.
8. Transfer the buttercream into a piping bag fitted with a decorative nozzle and pipe on top of each cupcake. Decorate the finished cupcakes with some lemon zest. Enjoy!

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