What comes closest to the required ingredianst (?) that's available at Kroger or
Meijer?

Treacle Pudding


Ingredients
Butter for greasing basin
10 tablespoons golden syrup ?
115g softened butter
115g caster sugar ?
1 lemon, finely grated and juiced
1 orange, finely grated and juiced
2 medium eggs
115g self-raising flour, sifted



Directions
Using the top of an 850ml pudding basin as a template, cut out a greaseproof paper
lid. Liberally butter the inside of the basin and measure 4 tablespoons syrup into the
bottom. Set aside.

Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually
beat in the eggs. Add half the orange juice and half the lemon juice. Finally, fold in
the flour and spoon evenly into the pudding basin. Gently press the greaseproof paper
onto the sponge mix before pleating a sheet of foil and tightly covering the bowl.

Place in a large saucepan and add enough boiling water to come halfway up its sides.
Cover and return to the boil. Continue to boil over a moderate heat for 2 hours,
replenishing the water regularly so that it never becomes too low. The pudding is
ready when well risen and firm to touch.

Remove from the pan and leave to rest for a minute or two. Meanwhile put 6 tablespoons
golden syrup with the remaining lemon and orange juice in a small saucepan. Gently
heat, mixing all the ingredients together.

Loosen the pudding with a palette knife, before turning it out onto a warm dish. Serve
with the hot sauce.

TIA

On Feb 29, 10:44*am, Larry LaMere > wrote:
> What comes closest to the required ingredianst (?) that's available at Kroger or
> Meijer?
>
> Treacle Pudding
>
> Ingredients
> Butter for greasing basin
> 10 tablespoons golden syrup ?
> 115g softened butter
> 115g caster sugar ?
> 1 lemon, finely grated and juiced
> 1 orange, finely grated and juiced
> 2 medium eggs
> 115g self-raising flour, sifted
>
> Directions
> Using the top of an 850ml pudding basin as a template, cut out a greaseproof paper
> lid. Liberally butter the inside of the basin and measure 4 tablespoons syrup into the
> bottom. Set aside.
>
> Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually
> beat in the eggs. Add half the orange juice and half the lemon juice. Finally, fold in
> the flour and spoon evenly into the pudding basin. Gently press the greaseproof paper
> onto the sponge mix before pleating a sheet of foil and tightly covering the bowl.
>
> Place in a large saucepan and add enough boiling water to come halfway up its sides.
> Cover and return to the boil. Continue to boil over a moderate heat for 2 hours,
> replenishing the water regularly so that it never becomes too low. The pudding is
> ready when well risen and firm to touch.
>
> Remove from the pan and leave to rest for a minute or two. Meanwhile put 6 tablespoons
> golden syrup with the remaining lemon and orange juice in a small saucepan.. Gently
> heat, mixing all the ingredients together.
>
> Loosen the pudding with a palette knife, before turning it out onto a warm dish. Serve
> with the hot sauce.
>
> TIA

Lyle's Golden Syrup & granulated sugar.

On Fri, 29 Feb 2008 13:44:59 -0500, Larry LaMere >
wrote:

>What comes closest to the required ingredianst (?) that's available at Kroger or
>Meijer?
>
>Treacle Pudding
>
>
>Ingredients
>Butter for greasing basin
>10 tablespoons golden syrup ?
>115g softened butter
>115g caster sugar ?
>1 lemon, finely grated and juiced
>1 orange, finely grated and juiced
>2 medium eggs
>115g self-raising flour, sifted
>
>
>
>Directions
>Using the top of an 850ml pudding basin as a template, cut out a greaseproof paper
>lid. Liberally butter the inside of the basin and measure 4 tablespoons syrup into the
>bottom. Set aside.
>
>Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually
>beat in the eggs. Add half the orange juice and half the lemon juice. Finally, fold in
>the flour and spoon evenly into the pudding basin. Gently press the greaseproof paper
>onto the sponge mix before pleating a sheet of foil and tightly covering the bowl.
>
>Place in a large saucepan and add enough boiling water to come halfway up its sides.
>Cover and return to the boil. Continue to boil over a moderate heat for 2 hours,
>replenishing the water regularly so that it never becomes too low. The pudding is
>ready when well risen and firm to touch.
>
>Remove from the pan and leave to rest for a minute or two. Meanwhile put 6 tablespoons
>golden syrup with the remaining lemon and orange juice in a small saucepan. Gently
>heat, mixing all the ingredients together.
>
>Loosen the pudding with a palette knife, before turning it out onto a warm dish. Serve
>with the hot sauce.
>
>TIA
I made these cookies not too long ago

http://atalkingdog.com/index.cfm?pid=111629

I substituted light molasses, which I had on hand, for golden syrup,
which is not to be found here. That's what was recommended by the
recipe. I don't know how this compares to golden syrup but the cookies
were great. (I added walnuts and golden raisins, just to kick them up
a notch.)

I think I'll try this pudding recipe, too.

"merryb" > wrote in message
...
On Feb 29, 10:44 am, Larry LaMere > wrote:
> What comes closest to the required ingredianst (?) that's
> available at Kroger or
> Meijer?
>
> Treacle Pudding
>

M> Lyle's Golden Syrup & granulated sugar.

I don't know why not just adding more syrup would not do. When I
was a kid, Golden Syrup was called "treacle" too tho' we also
had "dark treacle". I'd have thought that if you can't get that,
some dark molasses would be a better addition in terms of taste
since it's close to dark treacle.



--
Jim Silverton
Potomac, Maryland

merryb > wrote:
> Larry LaMere > wrote:
>
> > What comes closest to the required ingredianst (?) that's available at Kroger or
> > Meijer?
>
> > 10 tablespoons golden syrup ?
> > 115g caster sugar ?
>
> Lyle's Golden Syrup & granulated sugar.

I have seen Lyle's Golden Syrup it a fair number of groceries in
the US but not consistantly. If there's a Cost Plus World Market
in your area they carry it.

Because Lyle's is a sugar syrup, any other sugar syrup will
work as a non-identical substitute. Honey, maple syrup, soghum
and so on. Lyle's is a by-product of cane sugar refinement and
so is molasses, so it could be approximated by mixing some
dark molasses with enough clear karo syrup to bring it to the
color of honey or maple syrup. Still not identical but about as
close as can be gotten.

I thought caster sugar was finely powered so the closest would
be confectioners sugar?

On Feb 29, 12:24*pm, Doug Freyburger > wrote:
> merryb > wrote:
> > Larry LaMere > wrote:
>
> > > What comes closest to the required ingredianst (?) that's available at Kroger or
> > > Meijer?
>
> > > 10 tablespoons golden syrup ?
> > > 115g caster sugar ?
>
> > Lyle's Golden Syrup & granulated sugar.
>
> I have seen Lyle's Golden Syrup it a fair number of groceries in
> the US but not consistantly. *If there's a Cost Plus World Market
> in your area they carry it.
>
> Because Lyle's is a sugar syrup, any other sugar syrup will
> work as a non-identical substitute. *Honey, maple syrup, soghum
> and so on. *Lyle's is a by-product of cane sugar refinement and
> so is molasses, so it could be approximated by mixing some
> dark molasses with enough clear karo syrup to bring it to the
> color of honey or maple syrup. *Still not identical but about as
> close as can be gotten.
>
> I thought caster sugar was finely powered so the closest would
> be confectioners sugar?

You are right- in the US it's referred to as Superfine. You can
process granulated sugar if Superfine is unavailable.

In article >,
Janet Baraclough > wrote:
>The message
>
>from Doug Freyburger > contains these words:
>
>> merryb > wrote:
>> > Larry LaMere > wrote:
>> >
>> > > What comes closest to the required ingredianst (?) that's
>> > > available at Kroger or
>> > > Meijer?
>> >
>> > > 10 tablespoons golden syrup ?
>> > > 115g caster sugar ?
>> >
>> > Lyle's Golden Syrup & granulated sugar.
>
>> I have seen Lyle's Golden Syrup it a fair number of groceries in
>> the US but not consistantly. If there's a Cost Plus World Market
>> in your area they carry it.
>
>> Because Lyle's is a sugar syrup, any other sugar syrup will
>> work as a non-identical substitute. Honey, maple syrup, soghum
>> and so on. Lyle's is a by-product of cane sugar refinement and
>> so is molasses, so it could be approximated by mixing some
>> dark molasses with enough clear karo syrup to bring it to the
>> color of honey or maple syrup. Still not identical but about as
>> close as can be gotten.
>
> The taste of honey, dark molasses or maple would be completely wrong
>(don't know what karo is)

A very commonly available brand of corn syrup. Comes in light and darker
in the US. The light (most commonly used) is very neutral-tasting.

>> I thought caster sugar was finely powered so the closest would
>> be confectioners sugar?
>
> Caster is finer than granulated, but not powdered. You can use just
>granulated sugar as it is, but for a lighter sponge, put dry granulated
>sugar in the food processor and give it a little whizz to make it
>finer..

You can buy superfine sugar on well-stocked baking aisles in the US but
the food processor method gives the same results for usually far less
money .

I believe that powdered (confectioner's) sugar is also known as icing
sugar in UK recipes.

Charlotte (ex-resident of Brum but it's been a while)
--

Charlotte L. Blackmer wrote:

> In article >,
> Janet Baraclough > wrote:
> > The message
> > >
> >from Doug Freyburger > contains these words:
> >
> >> merryb > wrote:
> >> > Larry LaMere > wrote:
> >> >
> >> > > What comes closest to the required ingredianst (?) that's
> >> > > available at Kroger or
> >> > > Meijer?
> >> >
> >> > > 10 tablespoons golden syrup ?
> >> > > 115g caster sugar ?
> >> >
> >> > Lyle's Golden Syrup & granulated sugar.
> >
> >> I have seen Lyle's Golden Syrup it a fair number of groceries in
> >> the US but not consistantly. If there's a Cost Plus World Market
> >> in your area they carry it.
> >
> >> Because Lyle's is a sugar syrup, any other sugar syrup will
> >> work as a non-identical substitute. Honey, maple syrup, soghum
> >> and so on. Lyle's is a by-product of cane sugar refinement and
> >> so is molasses, so it could be approximated by mixing some
> >> dark molasses with enough clear karo syrup to bring it to the
> >> color of honey or maple syrup. Still not identical but about as
> >> close as can be gotten.
> >
> > The taste of honey, dark molasses or maple would be completely
> > wrong (don't know what karo is)
>
> A very commonly available brand of corn syrup. Comes in light and
> darker in the US. The light (most commonly used) is very
> neutral-tasting.

There is a cane syrup available in US, Steen's. It has something of a
molasses flavor, but not as strong. I've never tried the UK product, so
I can't compare.

I use a mix of Steen's and light corn syrup for pecan pies.





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Janet Baraclough > wrote in
:

> The message >
> from (Charlotte L. Blackmer) contains these words:
>
>> In article >,
>> Janet Baraclough > wrote:
>
>
>> > The taste of honey, dark molasses or maple would be completely
>> > wrong
>> >(don't know what karo is)
>
>> A very commonly available brand of corn syrup. Comes in light and
>> darker in the US. The light (most commonly used) is very
>> neutral-tasting.
>
> Thanks..is it worth buying for a try if I see it? Or too bland to be
> bothered?
>

Not an expert here, but coming from the point of view of someone outside
the US who's familiar with golden syrup and treacle.

I've bought corn syrup to use for recipes that specifically require it -
the light one. As Charlotte said, it's very neutral tasting, just sweet, no
other real flavour - there's no comparison to golden syrup. Golden syrup I
can use much as I would honey - on buttered bread; not something you could
do with corn syrup. I probably wouldn't bother buying it unless you need it
for a particular recipe.

I haven't used the dark, so not sure what that tastes like.
--
Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote:

> I've bought corn syrup to use for recipes that specifically require it -
> the light one. As Charlotte said, it's very neutral tasting, just sweet, no
> other real flavour - there's no comparison to golden syrup. Golden syrup I
> can use much as I would honey - on buttered bread; not something you could
> do with corn syrup. I probably wouldn't bother buying it unless you need it
> for a particular recipe.
>
> I haven't used the dark, so not sure what that tastes like.

Much the same, except a bit caramelized.
Actually, dark Karo is still my favorite plain pancake syrup.
Occasionally, a rich fruit or berry syrup is good, but I've never been
that fond of maple.
I used to disgust people by using dark molasses as an ice cream topping!

Dave

In article >,
Janet Baraclough > wrote:
>The message >
>from (Charlotte L. Blackmer) contains these words:
>
>> In article >,
>> Janet Baraclough > wrote:
>
>
>> > The taste of honey, dark molasses or maple would be completely wrong
>> >(don't know what karo is)
>
>> A very commonly available brand of corn syrup. Comes in light and darker
>> in the US. The light (most commonly used) is very neutral-tasting.
>
> Thanks..is it worth buying for a try if I see it? Or too bland to be
>bothered?

No, it really is just sweet, without flavor. Not worth picking up unless
you make a lot of candy IMO (that's what I use it for) but it is an
ingredient in a lot of pecan pie recipes.

Charlotte


--

In article >,
Janet Baraclough > wrote:

> The message >
> from Rhonda Anderson > contains these words:

> > Not an expert here, but coming from the point of view of someone outside
> > the US who's familiar with golden syrup and treacle.
>
> > I've bought corn syrup to use for recipes that specifically require it -
> > the light one. As Charlotte said, it's very neutral tasting, just sweet, no
> > other real flavour - there's no comparison to golden syrup. Golden syrup I
> > can use much as I would honey - on buttered bread;
>
> That takes me back! I've not had GS on bread since childhood, we
> loved it. I still have it on my porridge.

I like it on fresh plain scones. With butter.

Miche

--
Electricians do it in three phases

"Larry LaMere" > wrote in message
...
> What comes closest to the required ingredianst (?) that's available at
> Kroger or
> Meijer?
>
> Treacle Pudding
>
>
> Ingredients
> Butter for greasing basin

we call those pans here

> 10 tablespoons golden syrup ?

molasses, available in light and dark. Same thing as treacle.

> 115g softened butter
> 115g caster sugar ?

Make your own caster sugar. Simply put granulated sugar into a food
processor and blend until you get a very fine consistency.

> 1 lemon, finely grated and juiced
> 1 orange, finely grated and juiced
> 2 medium eggs
> 115g self-raising flour, sifted

All that is readily available.

Paul

On Sun 02 Mar 2008 06:07:39p, Paul M. Cook told us...

>
> "Larry LaMere" > wrote in message
> ...
>> What comes closest to the required ingredianst (?) that's available at
>> Kroger or
>> Meijer?
>>
>> Treacle Pudding
>>
>>
>> Ingredients
>> Butter for greasing basin
>
> we call those pans here
>
>> 10 tablespoons golden syrup ?
>
> molasses, available in light and dark. Same thing as treacle.

Molasses is very similar to treacle, but not at all the same as Golden
Syrup.

>> 115g softened butter 115g caster sugar ?
>
> Make your own caster sugar. Simply put granulated sugar into a food
> processor and blend until you get a very fine consistency.
>
>> 1 lemon, finely grated and juiced
>> 1 orange, finely grated and juiced
>> 2 medium eggs
>> 115g self-raising flour, sifted
>
> All that is readily available.
>
> Paul
>
>
>



--
Wayne Boatwright
-------------------------------------------
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-------------------------------------------
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12wks 5hrs 40mins
-------------------------------------------
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to blow your ears
-------------------------------------------

On Mon, 03 Mar 2008 01:07:39 GMT, "Paul M. Cook" >
wrote:


>
>Make your own caster sugar. Simply put granulated sugar into a food
>processor and blend until you get a very fine consistency.
>
Since it's going to be blended with butter, there's no reason to even
do that. Just about every cookie recipe I have starts with creaming
the butter and granulated sugar together.

On Fri, 29 Feb 2008 13:44:59 -0500, Larry LaMere >
wrote:

>What comes closest to the required ingredianst (?) that's available at Kroger or
>Meijer?
>
>Treacle Pudding
>
>
>Ingredients
>Butter for greasing basin
>10 tablespoons golden syrup ?
>115g softened butter
>115g caster sugar ?
>1 lemon, finely grated and juiced
>1 orange, finely grated and juiced
>2 medium eggs
>115g self-raising flour, sifted

Caster sugar is the extra-fine sugar... you can use ordinary white
sugar if you can't get it.

Golden syrup is essential to the flavour of the pudding... do you have
an English grocers anywhere near you? They should have it in stock...

On Mon, 03 Mar 2008 12:39:13 -0500, Karen AKA Kajikit > wrote:

>On Fri, 29 Feb 2008 13:44:59 -0500, Larry LaMere >
>wrote:
>
>>What comes closest to the required ingredianst (?) that's available at Kroger or
>>Meijer?
>>
>>Treacle Pudding
>>
>>
>>Ingredients
>>Butter for greasing basin
>>10 tablespoons golden syrup ?
>>115g softened butter
>>115g caster sugar ?
>>1 lemon, finely grated and juiced
>>1 orange, finely grated and juiced
>>2 medium eggs
>>115g self-raising flour, sifted
>
>Caster sugar is the extra-fine sugar... you can use ordinary white
>sugar if you can't get it.
>
>Golden syrup is essential to the flavour of the pudding... do you have
>an English grocers anywhere near you? They should have it in stock...

Not that I know of. I was hoping that something like a half and half mix of corn syrup
and light molasses would be close.

Larry LaMere wrote:
> What comes closest to the required ingredianst (?) that's available at Kroger or
> Meijer?
>
> Treacle Pudding
>
>
> Ingredients
> Butter for greasing basin
> 10 tablespoons golden syrup ?
> 115g softened butter
> 115g caster sugar ?
> 1 lemon, finely grated and juiced
> 1 orange, finely grated and juiced
> 2 medium eggs
> 115g self-raising flour, sifted

Our Kroger has an international foods aisle and it includes UK products.
They have golden syrup.

--Charlene


--
Law of Close Encounters: The probability of meeting someone you know
increases when you are with someone you don't want to be seen with.

email perronnellec at earthlink . net