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We Love Baking
United Kingdom
Registrace 12. 07. 2016
We Love Baking is here to help you Bake, Make and Create. It’s Altogether Better Baking and we’d love you to join us!
We share fantastic recipes, tips and hacks featuring Tate & Lyle Sugars and Lyle's Golden Syrup.
We share fantastic recipes, tips and hacks featuring Tate & Lyle Sugars and Lyle's Golden Syrup.
How to make Battenburg Blondies I We Love Baking
Battenberg Blondies... a fun and colourful bake that makes Barbie look beige!
Welcome to We Love Baking's 'School of Baking', our series of fabulous baking tutorials to help you take things to the next level in your baking journey.
And this is a good one... a chewy, gooey blondie with a beautiful Battenberg design - an eye-catching bake that's well easy to do!
So, join our host Andrea from Movers & Bakers to follow the recipe and learn plenty of 'baking' tips and tricks along the way...
Serves: 16
Ingredients
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes, cut into 6 slices each (you’ll have some spare for snacking!)
Method
Preheat the oven to 180C/350F. Line an 8” square loose bottomed tin with parchment paper and set aside.
In a large microwave safe bowl, add in the butter and both sugars. Heat in 20 second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place. Enjoy!
If you enjoyed this video don't forget to click like and subscribe for all our upcoming School of Baking tutorials!
Find us on our other social channels for loads of exclusive recipes, baking hacks and plenty of fun in between!
Join us on Facebook welovebaking
Join us on Instagram welovebakinguk
Join us on TikTok www.tiktok.com/@welovebaking
Welcome to We Love Baking's 'School of Baking', our series of fabulous baking tutorials to help you take things to the next level in your baking journey.
And this is a good one... a chewy, gooey blondie with a beautiful Battenberg design - an eye-catching bake that's well easy to do!
So, join our host Andrea from Movers & Bakers to follow the recipe and learn plenty of 'baking' tips and tricks along the way...
Serves: 16
Ingredients
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes, cut into 6 slices each (you’ll have some spare for snacking!)
Method
Preheat the oven to 180C/350F. Line an 8” square loose bottomed tin with parchment paper and set aside.
In a large microwave safe bowl, add in the butter and both sugars. Heat in 20 second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place. Enjoy!
If you enjoyed this video don't forget to click like and subscribe for all our upcoming School of Baking tutorials!
Find us on our other social channels for loads of exclusive recipes, baking hacks and plenty of fun in between!
Join us on Facebook welovebaking
Join us on Instagram welovebakinguk
Join us on TikTok www.tiktok.com/@welovebaking
zhlédnutí: 316
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Lyle's Sausage Rolls | How to make sausage rolls with Lyle's Golden Syrup
zhlédnutí 3,3KPřed rokem
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Delicious 😋👍
Will be making these 🎉
Top class cooking recipe; must say
Top class cooking recipe; must say
Looks like I'm first
Nice lemon cake
Looks amazing. 😃✨✨✨
I wish I were a man so I can bake. Why was I born female?!
Wow nice recipe
Don't forget to add 250 grams of Billington's light brown muscovado, unrefined sugar to the melted butter and golden syrup - when melted, the light brown sugar becomes very toffee like, and this will help 'bond' your flapjacks, otherwise they'll just crumble without it...
We'd go with Tate & Lyle's Muscovado over Billington's! It's just a superior sugar.
Eww
Bro i just made these and they are so good tysm
Delicious cake❤❤❤❤
Thank you 😋
@@welovebakinguk no problem :)
Very nice i love ❤️ cake 🎂 🇬🇧🏴
quick tip! lay aluminum/tin foil over a bowl, cut a hole in the middle, and put your foil bowl over the pie while its in the oven to protect the edges of the pie crust from burning :)
Great tip!
I thought it was a Victoria Sponge Cake
Needs some raisins or other dried fruit.
That would be a different kind of classic flapjack Dave!
MachaAllah ❤Bravo ❤
🇬🇧❤️ Mouth watering 🤤😋😉 🍰🥧🍩
Delicious 😋
Where is the recipe for this?
Where's the pudding part
Now I need doughnuts! 😂❤
Soooo yummy
Do the cups go in the oven or microwave?
Oh wow!! 👏 That looks really yummy 😋.... Thank you for sharing ❤
I am new to your channel. Can you please make a video on stable whipped cream or icing for cake. How to make it smooth and glossy
Amazing recipe... i am going to try it. And yes, thank you for the tip you mentioned about cream cheese, which releases water. This happened with me every time i used it. Today, I got the answer for the same. Many thanks, dear.❤❤
Yummy 😋
🧈🤤
No amounts of ingredients so pretty useless !!
They’re in the description
Raisins are abominations.
Raisin Ice cream is good
All y’all saying raisins are good are lying and out of your mind
raisins are amazing
Rum raisin ice cream is amazing
Don't get me wrong raisins aren't bad but you'll be so disappointed
Raisins are good though
Underrated video ngl
Nothing wrong with raisins it’s just when you think it’s chocolate chips, and it’s not
First
When I think that it is choco chips but turns out to be raisins:
Raisins are good
Tried to cut them into squares but it was a crumbly mess.. The local robins enjoyed it though.. Not sure where I went wrong!
cool them down for like an hour, then the bonds between the oats will strengthen
@@recite2janah Thank you, they were cooled. Need to try again!! x
Try adding 250 grams of Billington's muscovado unrefined, light brown sugar in with the syrup and butter - This will make everything much more sticky and toffee like...
Who thinks thinks 3
I fucking love rhubarbs
I have never noticed the lion on the tin before and now it has been brought to my attention, it seems rather sinister, poor lion. So for me there isn't a Christian message and if it has now been changed it won't make the slightest bit of difference to the taste. I've read about people associating eating the syrup with Easter, why? or having it on their pancakes on Shrove Tuesday. I've never had syrup on my pancakes, only sugar and lemon juice. Some people will make a fuss about anything these days.
After woke rebrand i will no longer biy this product and urge others to boucott it too
Hi @ab5758, The green and golden branding has been changed on our squeezy bottles. We’ve decided to try a different approach with these labels and do try new things from time to time. Our original Lyle’s Golden Syrup tin remains unchanged. And our beloved golden syrup recipe remains unchanged, featuring the same delicious taste that has been loved for generations. Thanks!
Why have you abandoned the original branding? I fear it's for religious reasons, which may mean me looking for alternatives.
Hi @jonsmith1162, Our original logo is precious to us and we understand its importance to consumers. Our Lyle’s Golden Syrup tin will remain unchanged, is identical since 1883 and holds the Guinness World Record for the world's oldest unchanged brand packaging. Thanks!
My one isn’t sticking together??
U must of not added enough syrup
Try adding 250 grams of Billington's muscovado unrefined, light brown sugar in with the syrup and butter - This will make everything much more sticky and toffee like...
😂
Cheers
How not to sell your product .. Brainwash us people with untrue agenda adverts ..