Prep
50 minsBake
15-20 minsServes
6Difficulty
Medium About
The cane sugar-glazed shallots added to this hearty, paprika-spiced beef pie, also make an excellent accompaniment to grilled meats and roast game.
The cane sugar-glazed shallots added to this hearty, paprika-spiced beef pie, also make an excellent accompaniment to grilled meats and roast game.
Fry the mushrooms and garlic in the oil and meat juices remaining in the frying pan for 3-4 minutes, then remove to a bowl and set aside.
Add 50g (2oz) of the butter to the frying pan set over a low heat, stir in the paprika and flour and cook for 2-3 minutes, stirring all the time. Off the heat, stir in the stock and then the tomatoes, bring to the boil and pour over the pan of meat. Add the bay leaves and season well with salt and pepper. Bring to the boil, reduce to the lowest simmer, cover and cook for 1½ -2 hours or until really tender, skimming off any excess oil from time to time and giving everything the occasional stir. Remove the lid during the last 30 minutes to allow the liquid to reduce and thicken.
Whilst the meat is cooking, melt the remaining 25g (1oz) of butter in the frying pan, add the Tate & Lyle Dark Soft Brown Sugar and stir until dissolved, then add the shallots and fry for 5 minutes until golden. Pour in the wine and stock, bring to the boil, simmer for about 20 minutes or until tender and the liquid has reduced to a sticky glaze. Set aside 1 shallot for decorating the pie.
Tip the shallots into the goulash along with any liquid, and add the mushrooms and the peppers. Cook for 10 minutes to allow the flavours to combine. Discard the bay leaves, check the seasoning, then transfer to the pie dish and leave to cool.
Preheat the oven to 220°C/Fan180°C, 425°F, Gas Mark 7.
TOP TIP
You will also need an ovenproof pie dish with a 1.2l (2pt) capacity.
Roll the pastry out on a lightly floured surface to 5cm (2”) bigger than the pie dish. Cut a 2.5cm (1”) strip of pastry and place it round the rim of the dish. Brush with water, then lay the pastry over the top, trimming the excess and pressing down the edges. Crimp the edges, arrange the reserved shallot on top, and brush the pastry with egg. Make a steam hole to the side of the shallot with a fine skewer.
TOP TIP
When brushing the pastry top, ensure it's done evenly so the golden glow isn't patchy.
Place the pie on a baking sheet and bake on the middle shelf of the oven for 15-20 minutes or until the pastry is risen and golden brown. Serve piping hot.
Ingredients – 18 items
1
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Vegetable oil
Beef
trimmed weight shin of beef or braising steak (cut into large cubes)
Button chestnut mushrooms
Garlic clove
(peeled & crushed)
Butter
Paprika
Sweet smoked
Plain flour
(extra for rolling)
Beef stock
Tin chopped plum tomatoes
Bay Leaf
Shallots
Small (peeled with the root end left on)
Beef stock
Red wine
Jar roasted piquillo red peppers
(drained & cut into large pieces)
Puff pastry
All butter
Egg
Small (beaten)
Salt and freshly ground black pepper
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
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
¼ tsp salt
¾ 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 180ºC (fan oven). Line an 8” 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. Don’t 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 – 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 Leaves
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.
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! 🏆
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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!
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