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Warm Golden Syrup Muffin Cake with Raspberries

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  • Serves: 6-8
  • Prep Time: 15 mins
  • Ready in: 20-25 mins
  • Difficulty: Easy
  • Print:
Warm Golden Syrup Muffin Cake with Raspberries
 

Ingredients

  • 500g fresh raspberries
  • 350g self-raising flour
  • 100g soft salted butter
  • 120g caster sugar
  • 120g Golden syrup
  • 250mls coconut milk
  • 1 medium egg, lightly beaten

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Method

  • Lightly grease or oil 2 x 22cm x 15cm x 3cm deep disposable bar b q foil trays, then line with baking parchment.
  • Place the flour and butter into a bowl and rub together; it doesn’t have to be thoroughly rubbed in.
  • Stir in the sugar, Golden syrup, coconut milk and egg, and mix well.
  • Spoon the mixture evenly into the prepared cases, then top with half the raspberries.
  • Bake in a preheated Dutch oven, place the lid on and cover with hot ember for about 20-30 minutes or until well risen.
  • Then add the second tray and cook again.
  • Remove the tray carefully and serve with the rest of the raspberries and clotted cream.

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