Prep
25 minsBake
N/AServes
2 x 400gDifficulty
Medium About
Sweet-sharp and spicy, serve this chutney with all manner of dishes, from hot, sticky sausages to cold meats and charcuterie.
Heat the oil in a large pan, add the onions and cook them over a low heat for 15 minutes or until softened but not coloured, stirring occasionally.
Add the garlic and ginger and cook for 5 minutes.
Next, add the vinegar, Tate & Lyle Light Soft Brown Sugar, salt and all the dried fruits to the pan. Wrap the star anise, cardamom and allspice in the muslin or cloth, tie into a loose bag with string and add to the pan. Stir, bring to a simmer and cook, uncovered, over a low heat for 50-60 minutes, stirring from time to time, but particularly towards the end of the cooking time when itβs more likely to stick. Stir in the port during the last 15 minutes
The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit, as it will thicken as it cools. To check, draw a wooden spoon through the chutney where you should briefly be able to see the bottom of the pan. Chunks of fruit should still be discernible.
Wash the jars in hot soapy water, rinse thoroughly, then dry them and their lids in a low oven for 10 minutes to sterilise them.
TOP TIP
You will also need a small piece of muslin or a clean cloth, some string and 2 x 400g (14oz) jars.
Discard the spice bag from the pan and fill the warm sterilised jars with the hot chutney. Seal immediately with a lid and leave to mature in a cool, dark place, ideally for up to one month, though it will easily last for a few months or more.
TOP TIP
This chutney is also an excellent store cupboard standby for pepping up soups, adding zip and zing to meaty stews, curries or tagines, or spread on puff pastry squares, topped with cheese and baked to make a speedy tart.
Ingredients β 16 items
1
Tate & Lyle Fairtrade Light Soft Brown Sugar
Sunflower oil
Red onion
(peeled & roughly chopped)
Garlic clove
(peeled & crushed)
Ginger
Finely chopped or stem ginger in syrup
Cider vinegar
Sea salt flakes
Prunes
Dried (quartered)
Dates
Pitted (roughly chopped)
Apricots
Dried (quartered)
Dried cranberries
Dried sour cherries
Star Anise
Cardamom pods
(lightly crushed)
Allspice berries
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Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
ΒΌ tsp salt
ΒΎ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ΒΊC (fan oven). Line an 8β 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. Donβt 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!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
Introducing the Brondie, a gooey comforting brownie mix of milk, dark and white chocolate.
Because when you can`t choose between baking brownies or blondies... we say just have both!
You don`t even need to dip these in your tea... though we`re sure you will anyway!
Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time β 30 mins (4 hours to chill)
Yield β 12 β 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade β Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade β Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldnβt be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even β about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180Β°C/ 160Β°C fan/ gas mark 4/ 350Β°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! π
#TrustedByTheBest
Cheesecake on a stick!? We`ll have 6 please...
Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!
Find the link in bio.
#cheesecake #icepops #summertreats #icecream #berrycheesecake
A little behind the scenes at The Wren Bakery... one of the Leeds community`s most special spots!
We`ve missed making sponge cakes and we know you have too.
So let`s make this summer`s cake quota as light and fluffy as possible!
Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
#TrustedByTheBest
Some recipes of the liquid variety... we have a sneaky suspicion that a lot of you prefer this to cake content!
Easy to make and even easier to quaff, here are 10 of our favourite cocktails for summer. (Recipe links in bio!)
Avert your eyes coffee lovers... because we`ve torn up the rulebook on Tiramisu!
Coffee`s had the monopoly on this dessert for a very long time, but this strawberry version proves it doesn`t need to stay that way.
Topped with fresh fruit and layered with a sweet strawberry sauce, dare we say it`s better? (See recipe link in bio!)
Some places just bake it better...
As part of our Trusted By The Best series, we`ve been shining a spotlight on places that make our sugar shine, but @the.wren.bakery in Leeds is a little bit more special than that.
Unlike bakeries we`ve shouted out in the past, The Wren is a social enterprise, designed to support local women experiencing disadvantages to employment.
Through baking and barista training, staff are given the opportunity to build up their confidence and employability skills, while also receiving mentoring and access to wellbeing workshops.
And given co-founder Clare is a Level 3 Patisserie Chef, the training they receive is exemplary - as are the resultant cakes and brilliant coffees!
So unsurprisingly, we`re particular proud of the fact that The Wren uses Tate & Lyle Sugars, because it`s a rare bakery that`s a genuine asset to its community. π
π¬ The Wren
β Leeds Coffee Shop & Social Enterprise
π The Coffee House, Mabgate Mills, Macaulay Street, Leeds, LS9 7DZ
π± @the.wren.bakery
#TrustedByTheBest
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