Saturday, 19 October 2013

Lyle's Halloween Trick or Treacle recipes

Lyle’s have launched a special limited edition Trick or Treacle Tin (RRP £1.19 for 454g) which is perfect for getting into baking this Halloween and they kindly sent us through a tin to try out at The Madhouse. I'm actually really keen to experiment with it because, although I often use Golden Syrup, I've never actually tried treacle. 

Lyle's have even come up with some ghoulishly good recipes to make with the kids for Halloween. Mwa-ha-ha-ha-ha !

Lyle’s Witch’s Severed Fingers

Children will love making these knobbly, gnarled fingers.

Makes: 24
Prep time: 30 minutes
Cooking time: 10-12 minutes

125g (4½oz) plain flour + extra for rolling
95g (3½oz) unsalted butter, cubed
110g (4oz) mature Cheddar, roughly grated
¼ level tsp cayenne pepper
1 level tsp salt
1 tsp Lyle’s Black Treacle
½ tsp boiling water
24 flaked almonds

You will also need 2 baking trays lined with parchment paper.

Preheat the oven to 190°C/Fan170°C, 375°F, gas 5.

Mix the flour and butter together in a food processor for 20-30 seconds or until they resemble fine breadcrumbs.

Add the cheese, cayenne and salt and pulse just until the dough is formed.

Transfer to a lightly floured surface and knead briefly to make a .smooth dough. Chill for 20 minutes.

Roll the dough out on a lightly floured surface to make a rectangle 30cm long x 13cm wide x 5mm thick (12”x 5”x ¼”) and cut into 24 strips. Using a palette knife, transfer to the baking trays, spacing slightly apart.

Round the tops of each pastry strip into a fingertip shape. Brush the tips with a little water then press an almond ‘nail’ into the tip, pointed end uppermost. Put the treacle into a small bowl, stir in half a teaspoon of boiling water and, using a small pastry brush, brush each ‘nail’ with the treacle. Using a small sharp knife lightly score shallow ‘knuckle’ lines in each finger and then bend each finger in places to make it look knobbly.

Bake on the top and middle shelves of the oven for 10-12 minutes, swapping the trays over halfway through until golden brown. Transfer to a wire rack to cool.

Do ahead:
You can make the witch’s fingers up to 1 month ahead and freeze them in a lidded container. Alternatively, make up to 5 days ahead and store in a lidded container in the fridge. Remove from the fridge 2 hours before serving.


Lyle’s Spooky Popcorn Clusters

Delicious and with a pleasing treacly bitterness!

Makes: about 24
Prep time: 10 minutes
Cooking time: 25 minutes

1 x 100g (4oz) bag microwave sweet popcorn
185g (6½oz) unsalted butter
110g (4oz) Lyle’s Black Treacle
275g (10oz) Tate & Lyle Fairtrade Light Soft Brown Sugar
2 heaped tbsp Halloween sprinkles

You will also need a sugar thermometer and 2 baking trays lined with parchment paper.

Microwave the popcorn according to the pack instructions, discard any un-popped kernals, then have it ready in a heatproof bowl.

Combine the butter, Lyle’s Black Treacle and Tate & Lyle Light Soft Brown Sugar in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 10 minutes until the sugar has dissolved.

Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C, (300°-310°F) or the hard-crack stage. It will take about 10-12 minutes. If you don't have a thermometer you can check it is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If not, carry on boiling it.

Carefully pour the treacle caramel over the popcorn, scatter over the Halloween sprinkles and, using two large spoons, very quickly stir everything together before the caramel cools and sets. Spoon into clusters onto the baking trays and leave to cool and harden.

Do ahead :
Make the popcorn clusters up to 1 week ahead and store in an airtight lidded container.
Note: Do keep children well away when you’re making the caramel as it can cause nasty burns.

Disclosure : We received a tin of Lyle's Trick or Treacle.

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