To celebrate Fairtrade Fortnight (27th Feb – 12th March) and this year’s ‘Break’ theme, we have some delicious snacking recipes from Tate & Lyle Sugars using Tate & Lyle Fairtrade Light Brown Sugar.

To celebrate Fairtrade Fortnight (27th Feb – 12th March) and this year’s ‘Break’ theme, Tate & Lyle have some delicious snacking recipes using Tate & Lyle Fairtrade Light Brown Sugar.

CHIA-SPICED HOT BUTTERED RUM

Wow! This warming spiced rum drink is the perfect treat for a chilly winter’s day. Adults only please!

Preparation 5 minutes

Makes 2

INGREDIENTS

 

20g butter, at room temperature

20g Tate & Lyle Light Soft Brown or Light Muscovado Sugar

Boiling water

2 spiced Chai tea bags

4tbsp dark rum

Freshly grated nutmeg

Cinnamon sticks, to serve

HOW TO MAKE THIS RECIPE

1 Beat the butter and Tate & Lyle Light Soft Brown or Light Muscovado Sugar together until creamy.

2 Warm 2 serving glasses with boiling water, tip it out, then put a tea bag into each glass, filling them about 2/3rds full with boiling water. Steep for 3 minutes, then remove the tea bags.

3 Share the butter and sugar mixture between the glasses, then add the rum and stir well.

4 Serve at once, sprinkled with a little freshly grated nutmeg, with the cinnamon sticks to decorate.

Cook’s tip:

Adjust the drink to suit your taste – if you like it a little spicier, steep the tea bags for an extra minute. If you prefer less punch from the rum, just add 1 tablespoon to each glass.

Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com

GOOEY SEA SALTED CARAMEL BROWNIES

 

These rich and delicious brownies are made with Fairtade chocolate and Tate & Lyle Light Brown Soft Sugar, with a gooey salted caramel topping. Yum!
Preparation 20 minutes, plus cooling
Cooking 25 minutes
Makes 9

INGREDIENTS
150g butter
40g good quality Fairtrade dark chocolate, broken into pieces
2 large eggs
150g Tate & Lyle Soft Light Brown Sugar or Light Muscovado Sugar
1tbsp Greek-style natural yogurt
1tsp vanilla extract
150g plain flour
30g cocoa powder
Generous pinch of sea salt flakes
Topping:
50g butter
50g Tate & Lyle Soft Light Brown Sugar
2tbsp Lyle’s Golden Syrup
2-3 pinches sea salt flakes, for sprinkling

HOW TO MAKE THIS RECIPE
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a 23cm square baking tin with baking paper.
2 Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.
3 Meanwhile, whisk the eggs and sugar in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.
4 Add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.
5 Sift the flour and cocoa powder together. Fold into the chocolate mixture with a pinch of sea salt, using a large metal spoon. Pour into the prepared tin.
6 Bake for 20 minutes and check with a skewer – it should come out clean. If not, bake for another 5 minutes. Cool in the tin for half an hour on a wire rack.
7 For the topping, melt the butter, Tate & Lyle Soft Light Brown Sugar and Lyle’s Golden Syrup in a saucepan over a gentle heat, then boil steadily for exactly 1 minute. Cool for 1-2 minutes, then pour over the brownies and sprinkle with sea salt flakes. Leave to cool before cutting into 9 squares.

Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com

AFTERNOON BOOSTER

Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!

Preparation 15 minutes

Cooking 8 minutes

Makes approximately 20

INGREDIENTS

 

200g desiccated coconut

1 large egg white

50g ground almonds

50g salted pistachio nuts, chopped

50g pumpkin seeds

50g Tate & Lyle Light Soft Brown or Light Muscovado Sugar

2tbsp Lyle’s Golden Syrup

1-2tbsp dried raspberry flakes (optional)

HOW TO MAKE THIS RECIPE

1 Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.

2 Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.

3 Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle’s Golden Syrup.

4 Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.

5 Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.

Cook’s tip: You could use chopped almonds, hazelnuts or peanuts instead of the pistachios.

If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.

MINI BANOFFEE PIES

All the flavours of a favourite dessert – in miniature!

 

Preparation 30 minutes, plus chilling

Cooking 15 minutes

Makes 16

INGREDIENTS

 

225g plain flour

¼ tsp salt

110g chilled butter, cut into pieces

1 egg yolk

Chilled water, to mix

FOR THE FILLING:

75g Lyle’s Golden Syrup

75g Tate & Lyle Fairtrade Light Soft Brown Sugar, plus extra, for sprinkling

75g butter

1-2 bananas

300ml double cream

HOW TO MAKE THIS RECIPE

 

1 Sift the flour and salt into a large mixing bowl, then rub in the butter with your fingertips until the mixture looks like fine crumbs. Stir in the egg yolk and just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill for 10-15 minutes.

2 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

3 Roll out the pastry thinly on a lightly floured surface and use a 7.5cm cutter to stamp out 16 rounds, re-rolling the pastry as necessary. Use to line 16 patty tins. Prick the bases with a fork, line with scrunched-up foil, then bake for 10-15 minutes. Leave until cold.

4 Meanwhile, beat the Lyle’s Golden Syrup with the Tate & Lyle Light Soft Brown Sugar and butter until smooth and creamy.

5 Spoon the filling into the cooked pastry tarts. Slice the bananas and arrange them on top. Whip the cream in a chilled bowl and pipe or spoon some onto each tart. Serve, sprinkled with a little extra sugar.

Cook’s tip: To save time, you could make the pastry tarts in advance – or use bought ones.

Recipes made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com & Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com