The Lyle's Golden Syrup Cookbook

I started off my cookbook buying with Nigella Lawson's Kitchen, at £10, and ended it with this one for £1. I truly had come full circle. How so? In Nigella's Kitchen cookbook she uses golden syrup in quite a few recipes. And as I leafed through the book at my leisure during my holiday's it seemed as though the book would always flop open to those recipe pages. So finding this book at a charity shop in Canterbury a week and a half later was pure coincidence. And buying it was a must. 

I bake with Lyle's golden syrup. I luv how the syrup sits on a dessert spoon and it is my guilty pleasure to lick the syrup remains off the spoon. One can find it at British and Import shops around E-town although it is popping up on regular grocery store shelves too. Most Canadians are probably more familiar with Roger's golden syrup. Which is pretty much the same as Lyle's. This sticky sweet golden syrup was created in 1883 by a Scottish businessman, Abram Lyle and his three sons and has been stocked on British pantry shelves ever since. 

With only 78 pages and 40 recipes this cookbook is a ode to 125 years of Lyle's golden syrup. Recipes range from sweet to savoury. There are historic facts, fun facts and memorabilia throughout the book. One of the few recipes I do want to try is a classic... Syrup Sponge Pudding. For that, I will have to buy a pudding basin. Oh twist my arm!  

This recipe, from the cookbook, is sophisticated and simple. Something you might want to try. 

Courgettes in White Wine & Golden Syrup

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Serves 4

500g courgettes

1 medium onion

1 clove of garlic

1 tablespoon olive oil

200ml dry white wine

salt and black pepper

1 tablespoon Lyle's Golden Syrup

12 seedless grapes, halved

Top, tail and peel the courgettes and cut slices on the diagonal about 1cm thick.

Peel the onion and cut it in half. Lay each half face down and slice into thin slithers. Peel the clove of garlic and finely dice.

In a deep fry pan gently heat the olive oil and fry the onion and garlic for 2-3 minutes until soft and transparent - you don't want them crispy. Now lay the slices of courgette on top, Turn up the heat to medium high and pour over the white wine. Season with salt and plenty of freshly milled black pepper and let the courgettes gently poach for 8-10 minutes turning several times until the liquid has almost gone. Drizzle the golden syrup over the courgettes, turn once or twice to glaze. Finally toss in the grapes, just enough to warm them, and serve as an easy lunch or to accompany fresh grilled fish or white meat. 

* The book also suggests trying the recipe with sliced, cooked beetroot. 

Enjoy! - JW