Skip to content

Home-made ketchup with Agave

Prep

15 min

Bake

45-50 mins

Serves

1 cup

Difficulty

Easy

About

Impress family and friends at your next BBQ with a home-made ketchup that scores big points for flavour and ease.

Share this recipe
Instructions
Ingredients
Reviews
Step 1

Add tomatoes, vinegar, onion and garlic to a saucepan and cook on medium heat until the mixture begins to boil.

Step 2

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Step 3

After 30 minutes, add paprika, cinnamon, salt and agave syrup. Cook for an additional 10 minutes.

Step 4

Remove pan from heat and allow mixture to cool. Once cooled, use a blender to purée the ingredients. If the mixture is too thick, add water, 1 tablespoon at a time, until desired consistency is achieved. Mixture should be thin enough to be pourable.

Step 5

Store in refrigerator in an airtight jar for 2 to 3 weeks.

Ingredients – 6 items

Serving

1

Vinegar

Vinegar

White, distilled

1/4 cup
Red-onion

Onion

Chopped

1/2 cup
Garlic

Garlic clove

Peeled

2

Paprika

1/4 tsp
Cinnamon

Cinnamon powder

1/8 tsp
Salt-table

Salt

1/2 tsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
5. Melt the white chocolate over a bowl of boiling water, divide it into two leaving half as it is and add 2/3 drops of food colour to the other half.
6. Once the biscuits are cool, dip one end into the white chocolate and the other side into the pink chocolate.
7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.
A close-up of what's to come... 

Can anyone guess the flavour of our new cookie recipe?

You'll have your answer next week 👀
@mary.marcher here, reminding us all that hot cross buns can be a treat all year round! 

And with a white chocolate and lemon curd filling, they're even more special...

(Don't forget the finishing touch either - plenty of Tate & Lyle Icing Sugar!)
You're just a 4B piping nozzle away from the best-decorated cakes of your life! 

Don't believe us? Then just watch our friend @elliebakess prove why it's the go-to tool for classy cupcake toppings...
Peregrine falcon chicks hatch at Thames Refinery

A pair of peregrine falcons made our Thames Refinery their home in spring 2023. Peregrine falcons don’t build traditional birds’ nests. They look for a flat area, high up, and there are currently around 30 nesting pairs on some of London’s tallest buildings. They can reach speeds of up to 200mph, making them the fastest creature on the planet!

We are delighted that this year, our nesting pair have hatched three peregrine falcon chicks! They have been checked over and ringed by licensed wildlife experts and we’re pleased to know they are thriving. There are strict environmental regulations that protect these magnificent birds, and we are making sure to give them plenty of space and respect.
Go fetch the ice cream... because there's no way you can resist this!

A proper summer pudding for family's to dive into, we've taken advantage of in-season peaches to make a crumble that's sweeter and juicier than any other you can name. 

Ingredients.

100g Tate & Lyle Soft Brown Sugar
150g Plain Flour
150g Jumbo Oats
160g softened Unsalted Butter.
75g Walnut Pieces
8 Peaches destoned and sliced
Juice of 1 lemon.
100ml White wine or Rose
100ml Water.
50g Caster Sugar.
Handful of fresh mint roughly chopped.

Method.

1. Pre –heat the oven to 200c 180c Fan Gas mark 6 Place the flour and oats in a large bowl with the soft brown sugar and butter, rub in the butter in until it forms chunky crumbs, add the walnut pieces.

2. Place the peach slices in a large saucepan with the  lemon juice, water, wine and caster sugar and heat on a medium heat for approximately 10 minutes until the peach slices begin to break down. Add the mint stir in and place in an ovenproof bowl. Cover with the crumble mix and cook for 25/30 minutes or until golden brown.

3. Serve with the delicious stem ginger ice cream!!
100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

Our Products

View all products