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Berry Brulee Recipe

Berry Brulée

  Rating 0.0

Prep

20 min

Bake

15 mins

Serves

6

Difficulty

Medium
Berry Brulee Recipe

About

The essence of this dessert is the soft, creamy fruit center and the crunchy sugar top. So for those watching calories or just looking for a more health conscious solution, this recipe is perfect.

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Mix the berries, Tate & Lyle Icing Sugar and vanilla seeds or vanilla paste together.

TOP TIP

Why not leave the other half of your vanilla pod to dry for a couple of days and then add it to a jar of Tate & Lyle Caster Sugar? After a week or so the flavoured sugar will be perfect to use for baking!

Step 2

Mix the yogurt and fromage frais together and fold in the fruit mixture. Spoon into six shallow serving dishes and chill for 2 hours.

Step 3

Meanwhile make the caramel: put the Tate & Lyle Caster Sugar into a heavy based saucepan, add 5 tablespoons of water and heat gently stirring until the sugar has dissolved. Increase the heat and simmer until the caramel turns a deep golden colour.

Step 4

Pour onto a tray lined with baking paper and allow to spread evenly. Leave until set hard.

Step 5

When ready to serve, break up the caramel into shards and place in each pot of berry dessert.

Ingredients – 5 items

Serving

1

Mixed berries

Mixed summer berries

such as strawberries, raspberries, blueberries

450 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

2 tbsp

Vanilla pod

1/2

Low fat Greek yoghurt

400 g

Fromage frais

400 g

For the caramel

Pure Cane Caster Sugar

Caster sugar

175 g

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Cosy season is here 🎃☕✨ Warm up your mornings with the ultimate autumn classic - a Pumpkin Spice Latte made with Tate & Lyle Pumpkin Spice Flavour Beverage Syrup. Smooth, spiced, and perfectly sweet, it’s autumn in a cup! 🍂💛

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Behind every great donut is a great baker. Matty sits down with Beka from WhoCult to talk baking secrets, guilty pleasures and, of course, donuts.
 
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Sometimes, simple says it best. The sugar donut: Golden. Pillowy. Dusted in sugar. A classic done right.
 
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Layers of lemon, swirls of sticky toffee, a dash of nostalgia, and a bite of Bueno bliss – Matty puts WhoCult’s finest to the test.
 
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*CLOSED* We’ve teamed up with our Fairtrade friends at @clipperteas to celebrate Fairtrade Fortnight with the ultimate Afternoon Tea Hamper giveaway. 🫖🍰

Packed with a selection of Tate & Lyle sugars, flavoured beverage syrups, and five recipe jars to bake up something sweet - all perfectly paired with Clipper’s delicious Fairtrade teas. Because when we Do It Fair, it tastes even better. 💛

Want to win? Here’s how to enter:
1️⃣ Follow @tateandlylesugars and @clipperteas
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Competition ends at 17:00pm on 6th October 2025. Must be a UK resident and 18+ to enter. Entries can be made via the Instagram or Facebook posts. One winner will be randomly selected by Tate & Lyle Sugars. The winner will be contacted directly by Tate & Lyle Sugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 10 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @clipperteas. Please click the link in our bio for the full list of T&Cs.

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What started as a clothing brand is now one of Wales’ most talked-about bakeries. WhoCult now hand-make thousands of donuts every day, from their iconic Homer to weekly sell-out specials. Matty’s in the kitchen to see the magic firsthand (and help torch a crème brûlée donut or two).
 
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Shake things up with a Vanilla Milkshake that’s anything but basic! 🥳🥤 

Made with creamy ice cream, milk and a splash of Tate & Lyle Vanilla Flavoured Syrup, it’s a sweet treat the whole family will love creating & sharing. Want to make it extra fun? Go wild with toppings - think sprinkles, whipped cream, marshmallows and even birthday cake pieces! 🎂✨

Find the recipe via link in our bio.

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