Prep
15 minBake
50 minsServes
4Difficulty
Medium About
This slightly sweet but also savoury dish is perfect for an Autumnal dinner party. The sweetness of the sugar and savoury flavour of the bacon go great together! Top it off with nuts for a fuller flavour on your palette.
Preheat the oven to 200°C/400°F/Gas Mark 6. Put the squash and onions into a baking tray. Drizzle with olive oil, sprinkle with a little cinnamon and season well.
Cover the tray with foil and roast for 25 minutes.
Meanwhile, mix the hazelnuts, cayenne pepper and Tate & Lyle Demerara Sugar together in a bowl.
Remove the baking tray from the oven, scatter the bacon pieces over the squash, then top with the nut mix.
Place back in the oven, uncovered this time, for another 25 minutes before serving.
Ingredients – 9 items
1
Butternut Squash
Unpeeled, halved, seeded and cut into chunks
Red onion
Peeled and cut into wedges
Extra virgin olive oil
Cinnamon powder
Salt and pepper
To season
Hazelnuts
Roughly chopped
Cayenne pepper
Tate & Lyle Fairtrade Demerara Sugar
Crispy bacon
Unsmoked, cut into cubes or lardons
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Your shortcut to a sweet and satisfying caramel latte!
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Most people`s favourite season is summer... but ours is definitely rhubarb season!
Never sweeter than now, we don`t even need to bake with it. We`d be happy just dipping it in some Tate & Lyle Sugar!
That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of!
Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.
And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that`s lighter in calories as well as on your pursestrings!
Here`s what she had to say:
"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).
I have tried sweeteners before in the past but didn’t stick with it.
However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
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CLUE: It`s not savoury!
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This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
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Link in bio for the recipe.
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Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – 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 shouldn’t 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 – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°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.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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