{"id":278316,"date":"2017-03-06T10:09:03","date_gmt":"2017-03-06T10:09:03","guid":{"rendered":"http:\/\/www.intouchrugby.com\/magazine\/?p=278316"},"modified":"2017-08-16T23:01:36","modified_gmt":"2017-08-16T22:01:36","slug":"fairtrade","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/fairtrade\/","title":{"rendered":"To celebrate Fairtrade Fortnight (27th Feb \u2013 12th March) and this year\u2019s \u2018Break\u2019 theme, we have some delicious snacking recipes from Tate & Lyle Sugars using Tate & Lyle Fairtrade Light Brown Sugar."},"content":{"rendered":"

To celebrate Fairtrade Fortnight (27th Feb \u2013 12th March) and this year\u2019s \u2018Break<\/a>\u2019 theme, Tate & Lyle have some delicious snacking recipes using Tate & Lyle Fairtrade Light Brown Sugar.<\/strong><\/p>\n

CHIA-SPICED HOT BUTTERED RUM<\/strong><\/p>\n

\n

Wow! This warming spiced rum drink is the perfect treat for a chilly winter\u2019s day. Adults only please!<\/p>\n

Preparation 5 minutes<\/p>\n

Makes 2<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

20g butter, at room temperature<\/p>\n

20g Tate & Lyle Light Soft Brown or Light Muscovado Sugar<\/p>\n

Boiling water<\/p>\n

2 spiced Chai tea bags<\/p>\n

4tbsp dark rum<\/p>\n

Freshly grated nutmeg<\/p>\n

Cinnamon sticks, to serve<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

1 Beat the butter and Tate & Lyle Light Soft Brown or Light Muscovado Sugar together until creamy.<\/p>\n

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.<\/p>\n

3 Share the butter and sugar mixture between the glasses, then add the rum and stir well.<\/p>\n

4 Serve at once, sprinkled with a little freshly grated nutmeg, with the cinnamon sticks to decorate.<\/p>\n

Cook\u2019s tip:<\/p>\n

Adjust the drink to suit your taste \u2013 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.<\/p>\n

Recipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n

GOOEY SEA SALTED CARAMEL BROWNIES<\/h3>\n

 <\/p>\n

These rich and delicious brownies are made with Fairtade chocolate and Tate & Lyle Light Brown Soft Sugar, with a gooey salted caramel topping. Yum!
\nPreparation 20 minutes, plus cooling
\nCooking 25 minutes
\nMakes 9<\/p>\n

INGREDIENTS
\n150g butter
\n40g good quality Fairtrade dark chocolate, broken into pieces
\n2 large eggs
\n150g Tate & Lyle Soft Light Brown Sugar or Light Muscovado Sugar
\n1tbsp Greek-style natural yogurt
\n1tsp vanilla extract
\n150g plain flour
\n30g cocoa powder
\nGenerous pinch of sea salt flakes
\nTopping:
\n50g butter
\n50g Tate & Lyle Soft Light Brown Sugar
\n2tbsp Lyle\u2019s Golden Syrup
\n2-3 pinches sea salt flakes, for sprinkling<\/p>\n

HOW TO MAKE THIS RECIPE
\n1 Preheat the oven to 190\u00b0C, fan oven 170\u00b0C, Gas Mark 5. Line a 23cm square baking tin with baking paper.
\n2 Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.
\n3 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.
\n4 Add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.
\n5 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.
\n6 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.
\n7 For the topping, melt the butter, Tate & Lyle Soft Light Brown Sugar and Lyle\u2019s 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.<\/p>\n

Recipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n

AFTERNOON BOOSTER<\/strong><\/p>\n

\n

Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!<\/p>\n

Preparation 15 minutes<\/p>\n

Cooking 8 minutes<\/p>\n

Makes approximately 20<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

200g desiccated coconut<\/p>\n

1 large egg white<\/p>\n

50g ground almonds<\/p>\n

50g salted pistachio nuts, chopped<\/p>\n

50g pumpkin seeds<\/p>\n

50g Tate & Lyle Light Soft Brown or Light Muscovado Sugar<\/p>\n

2tbsp Lyle\u2019s Golden Syrup<\/p>\n

1-2tbsp dried raspberry flakes (optional)<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

1 Preheat the oven to 190\u00b0C, fan oven 170\u00b0C Gas Mark 5.<\/p>\n

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.<\/p>\n

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\u2019s Golden Syrup.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Cook\u2019s tip: You could use chopped almonds, hazelnuts or peanuts instead of the pistachios.<\/p>\n

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.<\/p>\n

MINI BANOFFEE PIES<\/strong><\/p>\n

\n

All the flavours of a favourite dessert \u2013 in miniature!<\/p>\n

\u00a0<\/strong><\/p>\n

Preparation 30 minutes, plus chilling<\/p>\n

Cooking 15 minutes<\/p>\n

Makes 16<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

225g plain flour<\/p>\n

\u00bc tsp salt<\/p>\n

110g chilled butter, cut into pieces<\/p>\n

1 egg yolk<\/p>\n

Chilled water, to mix<\/p>\n

FOR THE FILLING:<\/strong><\/p>\n

75g Lyle\u2019s Golden Syrup<\/p>\n

75g Tate & Lyle Fairtrade Light Soft Brown Sugar, plus extra, for sprinkling<\/p>\n

75g butter<\/p>\n

1-2 bananas<\/p>\n

300ml double cream<\/p>\n

HOW TO MAKE THIS RECIPE<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

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.<\/p>\n

2 Preheat the oven to 200\u00b0C\/fan oven 180\u00b0C\/Gas Mark 6.<\/p>\n

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.<\/p>\n

4 Meanwhile, beat the Lyle\u2019s Golden Syrup with the Tate & Lyle Light Soft Brown Sugar and butter until smooth and creamy.<\/p>\n

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.<\/p>\n

Cook\u2019s tip: To save time, you could make the pastry tarts in advance \u2013 or use bought ones.<\/p>\n

Recipes made using Lyle\u2019s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com<\/a>\u00a0& Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

To celebrate Fairtrade Fortnight (27th Feb \u2013 12th March) and this year\u2019s \u2018Break\u2019 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\u2019s day. Adults only please! Preparation 5 minutes […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[7405,17977,21740,12033,19076,19539,21739],"class_list":["post-278316","post","type-post","status-publish","format-standard","hentry","category-clubs","tag-brown","tag-fairtrade","tag-fortnight","tag-lyle","tag-recipes","tag-sugar","tag-tate"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/278316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=278316"}],"version-history":[{"count":4,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/278316\/revisions"}],"predecessor-version":[{"id":343069,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/278316\/revisions\/343069"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=278316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=278316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=278316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}