7 August 2016

Getting Creative in the Kitchen with Tate & Lyle

During the school holidays, the kids can start to get a little bored. I mean, 6 weeks is a long time to have no structure like they are used to at school. And so we try to organise things each day to keep them occupied and try to vary what they do and to get creative.

Getting creative in the kitchen is the best kind as you get to eat the results, so were sent some sugars and syrups from Tate & Lyle to help us on our baking way. 

So, we got to creating 2 different recipes. One super easy chocolate rice krispie buns that the kids loved making and then the second one which was a little harder, some sumptuous homemade orange and whiskey jam. And here's how we got on...

Chocolate Rice Krispie Buns
50g Butter
100g Milk Chocolate
100g Rice Krispies
Around 12 Bun Cases

Method
1. Weigh out all the ingredients. I like this part as it means that the kids can learn all about how different liquids and solids have different weights. Put the butter, syrup and chocolate in one bowl and the rice krispies in the other.

2. Melt the butter, chocolate and golden syrup over a saucepan of water, over a low heat until melted and mixed together. Allow to cool a little before pouring over the rice krispies. 

3. Mix in well so that all the rice krispies are covered in the chocolate and then spoon out into the 12 bun cases. Arrange on a tray and then place in the fridge to set.

4. Lick the bowl (this is the best part!)


Orange and Whiskey Jam
1kg Oranges
Juice of 1 Lemon
3l Water
1.5kg Tate & Lyle Sugar with Stevia*
2tbsp Lyle's Black Treacle
50ml Whiskey

Method
1. Put the oranges, water and lemon juice in a pan. Bring to the boil and then simmer for 2 and a half hours.

2. Remove from the heat and allow to cool. When cool enough to handle, cut the oranges in half and scoop out the fruit. Place them back into the pan making sure all pips are removed. Bring to the boil and simmer for a further half hour.


3. Sieve it all into a pan making sure to push through as much pulp as possible. Add some orange peel, sugar and black treacle to the pan. Bring slowly to the boil, stirring to dissolve the sugar gently and then raise the heat and boil rapidly until setting point is reached. This should take around 6-8 minutes.

4. Stir in the whiskey and leave to cool for 10 minutes. Give it a stir and then spoon into clean warm jars, I used a Judge Cookware Preserving Jar. And there you have it, your very own orange and whiskey jam.

*Tate & Lyle Sugar with Stevia is the UK’s first blend of cane sugar and natural stevia leaf extract. Available in both a white blend and a brown blend to enhance baking. Tate & Lyle Sugar with Stevia offers the same great taste as Tate & Lyle sugar, but with half the calories to achieve the same level of sweetness. If using regular sugar, double the amount used. 

8 comments:

  1. Now Orange and Whisky jam sounds like it should definitely be on a cake x

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  2. Yummy
    These sound delicious
    Love liking the bowl too

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  3. Oh we love Rice Crispie cakes - I must make some soon. Kaz x

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  4. We love making rice krispy cakes - the mess is always appalling though lol

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  5. yummy perfect for these rainy days, cant say the same for my kitchen after getting all the kids to help

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  6. The rice crispy cakes look delicous I'm not sure about the sound of the Orange and whisky jam

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  7. Done some baking today with my 3 nephews we had great fun especially as the weather isn't great in Lancashire

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  8. Orange and whiskey jam! That is me sold.

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