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Berry Brulee Recipe

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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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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