Delicious Recipes from Tate & Lyle to celebrate Fairtrade Fortnight (27th Feb – 12th March)

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.

Salted Caramel Brownies – Afternoon Boosters – Chai Hot Buttered Rum

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.

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

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