![]() With corn syrup, although it is a very similar colour to corn syrup they are very different ingredients. You use treacle for gingerbread men recipes for example. Treacle is a very thick, black syrup and is similar to molasses. If you substitute the golden syrup for the maple syrup, you will need more breadcrumbs as the syrup will be a lot runnier.Īs for corn syrup and treacle, you cannot use these as substitutes for this recipe. Maple syrup is a lot runnier than golden syrup but has a similar taste so would be the best alternative. Golden syrup is a light treacle that has a golden colour and caramel taste. This has been corrected.When I’ve made recipes before that call for golden syrup, I’ve been asked what golden syrup is and if I can substitute it with maple syrup, treacle or corn syrup. In the original, we left out the treacle in both the ingredients list and method for the muffins. Remove from the oven, and carefully lift the muffins from the tray and on to a rack, so they don't sweat as they cool.ĭ/guardian This article was edited on 27 August 2012. Bake for 25 minutes, or until a skewer comes out clean. Fold in the apples, divide the mixture between the cases, filling them almost to the top, and scatter almonds on top. Add the vanilla and caraway, mix well, then add the flours and baking powder, and stir just to combine. Beat the butter, oil, treacle and sugar until smooth, then beat in the eggs one at a time, until evenly mixed though. Prepare a 12-pocket muffin tray with paper cases and heat the oven to 190C (170C fan-assisted)/375F/gas mark 5. Makes about 12.ġ00g unsalted butter, melted 50ml sunflower oil 50g treacle 175g soft brown sugar, any sort 3 medium eggs 3 tsp vanilla extract 3 tsp caraway seeds 150g plain flour 150g spelt flour 2 tsp baking powder 3 small apples, peeled, cored and diced Flaked almonds, to finish ![]() Here they help to link the spelt flour and apples in much the same way that cinnamon might, by adding a subtle background flavour. Treacle and caraway apple muffinsĬaraway seeds used to be a staple in British kitchens. Roughly crimp the rim back in on to the apples, dredge with sugar and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 40 minutes, until the apples have coloured slightly and the pastry is crisp. Peel, core and slice the apples, and fan them out one or two layers-thick on top, leaving a 2cm rim around the edge. Using about half the dough (use the rest to make another tart, or freeze it), on a baking tray lined with nonstick paper cobble together a pastry disc about 30cm in diameter. Spoon the paste on to a sheet of nonstick paper or clingfilm, wrap and chill until firm.Īllow the dough to warm slightly at room temperature, then try to roll out thin – don't fret if it cracks and looks a bit disastrous: it will bake smoothly. Beat the treacle, sugar and yolk until smooth, add this to the buttery flour and mix to a smooth, soft paste. Put the two flours and the allspice in a bowl and rub in the butter until any lumps disappear. Very good warm with a little clotted cream.Ģ75g plain flour, plus extra for shaping 50g spelt or rye flour 1 tsp ground allspice 200g unsalted butter, softened 50g black treacle (or molasses) 50g brown sugar, plus extra to finish 1 egg yolk 2-3 large dessert apples ![]() If you dredge more sugar on after baking, and scorch it with a blow torch or under a hot grill, the brûlée finish that gives is mighty fine. It's not a keeper, rather a tart to make and eat messily within minutes of baking. A ridiculously fragile rough apple tart that tastes delicious and is a doddle to make.
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