Trust me, once you try Lyles golden syrup, you’ll never go back to the stuff in the squeezy bottle, it’s amazing; sort of deeper and darker and more treacly in flavour. If you’re not into golden syrup though (but honestly why?), then you could always make this a honey cake or maple syrup cake, those would be good too.
And yes we’re Aussie, not British, but golden syrup is a bit of an institution here so I think it’s appropriate.
Baking with so much sugary syrup is tricky; this cake goes a very dark golden and sank in the middle just a bit when it came out of the oven (I opened the door and checked the cake a bit too soon and also, in retrospect, using a light coloured tin would be better). But the flavour and texture is so wonderful (dark, sweet and soft, a bit like gingerbread) and anyway, I just piled over some icing to hide the not-so-perfect top.
Oh and happy Straya Day for Tuesday 26th everyone Let’s also not forget our Indigenous Australians ♥ it’s not always the happiest of days for everyone.
This isn’t really a recipe but so good I had to share (and I’ve not had a lot of time for proper recipes/blogging lately).
Although, popcorn with ice cream isn’t quite as genius an idea as I originally thought since it’s all over the internet
So basically, find some vanilla bean ice cream, pile over as much caramel flavoured popcorn as you can, drizzle over melted chocolate then scatter over some coarse sea salt. Blissful.
So in the interests of being healthy this January due to some questionable food choices recently, I made a pot of lentil soup!
Lentil soup will always be one of those comfort foods for me; this one’s thick, hearty, spicy and was brilliant with toasted, buttered sourdough.
Mmmm health food!
Haha but anyway, I put these super easy, beautiful trifles together for the Christmas/holiday season. I mean I wouldn’t do this sort of thing outside of celebration times but for a fun dessert, they look so whimsical and cute and well, just a little OTT. As with the lemon cake I posted the other day, I used some beautiful edible flowers to jazz them up a bit.
I’ll be honest though and say that, despite having a sweet tooth, fairy floss is way too teeth achingly sweet for me to have a huge amount of it. I went crazy with it for the decorative effect though as it’s really cheap and you can buy it from lolly shops and such.
This is a fairly rustic recipe in that I haven’t added actual amounts or anything but you know, it’s trifle, you can pile in whatever you like really (although I wouldn’t recommend Rachel’s trifle, hah).
I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas.
Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a couple of things – I halved the recipe and subbed Greek yoghurt for the buttermilk.
And these gorgeous edible flowers make everything look magical! For Brisbanites, I purchased my edible flowers from Food Connect.
I’ve seen Speculoos spread around recently with everyone saying how delicious it is (had never heard of it before) and had to try some. I mean I’ve bought the bikkies quite a few times, usually for Christmas but this is sort of a spicy cookie butter, it’s amazingly good. I purchased my Dutch goodies from here.
So these blondies have the spread AND the bikkies stuffed into them; a real treat for Christmas with a squidgy, fudgy crumb and that lovely spicy sweet Dutch flavour. Also, I just used one saucepan to mix these up in (not a bowl as such however one saucepan sounded a bit weird in the title). So less washing up – win.
Normally my salads are low carb affairs but I do enjoy a sort of retro pasta one. And I really liked this – I mean I love pasta so no surprise there, but the dressing is one of the best things about this – creamy with a hint of lemon, it goes perfectly with the tuna, comforting pasta and crunchy vegies. It can be stored in the fridge for a day or two for workday lunches and whatnot.
For a vegetarian version, just leave out the tuna and add some flaked almonds or chopped walnuts.
This tastes just like sushi! I have no hope of being able to make actual sushi, although I love it, so thought this would be an easier option.
I loved this cute, healthy lunch!
Have a beautiful weekend all (some pretty flowers recently and random Smarties).