96 Sentences With "golden syrup" | Random Sentence Generator

"Harry loved treacle (golden syrup made from cane sugar) tart when he was tiny," Robb told The Sunday Times.

" She added, "When I try to do this with George at home, chocolate and the golden syrup goes everywhere.

Continue until all the butter has been added, whisking to combine until the consistency is that of golden syrup. 5.

Previous show sponsors include German baking ingredients company Dr Oetker and Lyle's golden syrup, which together paid a reported £24 million.

Combine brown sugar, condensed milk, golden syrup and remaining 2/3 cup butter in a medium-size heavy saucepan over medium heat.

For the dulce de leche sauce, melt the golden syrup, margarine, sugar, and vanilla extract in a small saucepan and simmer for five minutes.

So does this mean we can start slathering butter on our toast and waffles with reckless abandon, and douse our popcorn in this golden syrup of deliciousness?

On "Sugarboy" she goes one step further by relishing in the gender-bending kink present in such a relationship, her voice slathered all over the intoxicating club beat like golden syrup.

Ms. Tandoh is a skilled baker, and her recipes draw from a rainbow of cheap sweeteners that are easy to find in Britain: honey, dark brown sugar, golden syrup and treacle.

After preschool the next day, we walk to Myers of Keswick, an English grocer in the West Village, which I know sells Lyle's Black Treacle, Lyle's Golden Syrup and Devon clotted cream.

The kids received 10 grams of the golden syrup half an hour before they went to sleep, and according to reports from parents, they slept better and coughed less than the children taking placebos.

Every ten seconds someone in the US purchases one of Organa's products, be it a dab, energy drink or gummy bear, but it is Organa's ultra-pure cannabis oil distillates—the golden syrup being put into those vials—that really makes the laboratory tick.

Tate & Lyle, known in its home UK market for its green golden syrup tins, has been focusing more on speciality food ingredients such as artificial sweeteners and other products like starch, which carry higher margins than its much larger and more commoditised business of bulk ingredients.

Shred the cabbage and caramelize it in a pan with the butter and the golden syrup (use a mixture of molasses and light corn syrup if you can't find golden, or a spray of brown sugar, or just omit because we shouldn't be eating so much sugar, anyway).

That's good, I said, because Nilsson calls for the use of "golden syrup" to help caramelize his cabbage, and the rest of the world doesn't easily have access to the Swedish version of that sugar-beet syrup, amber and salty-sweet, very different from our own (the Internet isn't perfect).

On that journey Colonel Worsley took the compass into Shackleton's hut, from which the trek had started, placing it back among the blankets, boots and golden-syrup tins all perfectly preserved by the dry polar air; and he later also placed it ceremonially at the South Pole, completing what Shackleton had always hoped to do.

Also: a pound of ground pork or a mixture of ground beef and pork; a small onion, peeled and diced; a cup of cream; a few tablespoons of bread crumbs; and (two cool additions I picked up from reading the chef Magnus Nilsson's version of the dish in "The Nordic Cook Book") a healthy pour of golden syrup and a splash of soy sauce.

A tin of Lyle's Golden Syrup American Sugar Refining now produces and sells Lyle's Golden Syrup, a brand of golden syrup. According to a news report, the Guinness Book of Records has concluded that the design of the Lyle's Golden Syrup tin, which has remained almost unchanged since 1885, forms Britain's oldest brand.

In addition to the classic golden syrup, several flavoured versions are also marketed, notably maple flavour. In Australia, CSR Limited is the major producer, but it is also produced by Bundaberg Sugar and Smith's. In New Zealand, Chelsea golden syrup has been a household name since the late 19th century. Rogers Golden Syrup and Lyle's golden syrup are available in Canada.

Golden syrup is widely available across the world, made either from sugar cane or sugar beet. Lyle's Golden Syrup, made by Tate & Lyle, remains one of the best known UK brands. There are two other UK sugar refiners, British Sugar who make an equivalent product under its Silver Spoon brand, and Ragus Sugars, who make the Eastick's & Ragus Golden Syrup brand. In South Africa, the most popular brands are the locally produced Illovo golden syrup and the imported Lyle's Golden Syrup.

A tin of Lyle's Golden Syrup Lyle's Golden Syrup has a picture of bees in the lion which Samson had killed, with Samson's riddle Out of the strong came forth sweetness.

A sweeter form of the Weetabix biscuit which is baked with golden syrup.

In Sweden there is a light and a dark golden syrup, beet based.

Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding.

A tin of Lyle's Golden Syrup The story of Samson and the bees is celebrated on tins of Tate & Lyle golden syrup. William Shakespeare knew of bugonia as he says in Henry IV: "Tis seldom when the bee doth leave her comb, in the dead carrion".

The best known producer is the Grafschafter Krautfabrik which has produced Zuckerrübensirup for more than a hundred years. This syrup is almost always made from sugar-beet; golden syrup from sugar cane is extremely rare on the German market. There are two types of Zuckerrübensirup in Germany, a golden one, similar to golden syrup from sugar cane, and a brown syrup which is similar to dark treacle. The German company Schneekoppe makes a product called Frühstücks-Sirup (breakfast syrup), which is a golden syrup with some added natural flavor to imitate the taste of honey.

In New Zealand, sago is boiled with water and lemon juice and sweetened with golden syrup to make lemon sago pudding.

Golden syrup is a Newtonian fluid. Its density is approximately 1430 kg·m−3 at room temperature, and its viscosity is 100 Pa·s.

It also had just the right hit of golden syrup in the gungy topping, sweet with that distinctive Lyle's taste without being overpowering.

The chocolate biscuit cake made by the Royal Kitchens of Buckingham Palace is reportedly a favorite tea cake of Queen Elizabeth II and Prince William. Prince William requested that the cake be prepared as a groom's cake for his wedding. Some versions of the cake are made with golden syrup. To prepare this cake butter, chocolate and golden syrup are heated.

A tin of Lyle's Golden Syrup, first sold in 1885. Recognised by Guinness World Records as having the world's oldest branding and packaging."Oldest branding (packaging)". Guinness World Records.

Various flavorings can be used and may vary widely by taste and locality. Demerara sugar, golden syrup, Greek yoghurt and honey are common. Cold milk or single cream may be used.

Charles Eastick Charles Esau Eastick (29 August 1860 – 8 October 1947) was a British chemist, noted for formulating golden syrup and patenting special methods for making brewers' saccharum and inverted sugar.

Made in Scotland: Lyle's Golden Syrup In 1883, Charles Eastick, an English chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, east London, further formulated how sugar could be refined to make a preserve and sweetener for cooking, bringing it to its current recipe. Charles and his brother John Joseph Eastick experimented with the refining process, of the bitter molasses- brown treacle—hitherto a waste by-product of sugar refining—into an eminently palatable syrup with the viscosity, hue, and sweetness of honey. The resulting product was marketed commercially in 1885 as "golden syrup". The name "golden syrup" in connection with molasses had occurred, however, as early as 1840 in an Adelaide newspaper, the South Australian.

In 2010, Tate & Lyle sold its sugar refining and golden syrup business to American Sugar Refining. Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) "washed" off the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never re- crystallize.

John Joseph Eastick John Joseph Eastick (6 February 1855 – 7 September 1917) is noted for being the first chemist at the sugar refinery Abram Lyle and Sons and patenting special methods for making brewers’ saccharum, inverted sugar syrup and golden syrup.

The golden syrup was produced in the off season using a charcoal filter process. The company won awards at the Mackay Show in 1883 for golden syrup and its white sugar won first prize at the Melbourne Exhibition in 1888. They also won a medal in 1886 at the British Industries Exhibition in London for sugar refining and a medal in 1883 at the British Industries Exhibition in South Africa for sugar refining. Mr Blackmore was the designer of the mill buildings and engineer for the construction of the machinery which was imported from A & W Smith of Glasgow.

While it is not known exactly why this image and slogan were chosen, Abram Lyle was a deeply religious man, and it has been suggested that they refer either to the strength of the Lyle company or the tins in which golden syrup is sold. In 1904, they were registered together as a trademark, and in 2006 Guinness World Records declared the mark to be the world's oldest branding and packaging. Lyle's golden syrup was awarded a Royal Warrant in 1911. In 1921, Lyle's business merged with Tate, a sugar-refining firm founded by Sir Henry Tate in 1859, to become Tate & Lyle.

In Canada, Lyle's Golden Syrup is available in either a glass jar or the traditional tin. King brand syrup, a mixture of corn and invert syrup, is sold in many areas of the US, often grouped with table syrups like maple syrup. Speciality stores or those with international sections, such as Whole Foods Market and Cost Plus World Market, often stock Lyle's golden syrup from the UK in several different packs. In Germany, a similar product called Zuckerrübensirup (literally "sugar-beet syrup") is a popular spread, especially in the western part of the country around Cologne.

Sweet preparations may use sweeteners such as sugar, simple syrup, maple syrup or golden syrup. Evaporated milk is sometimes used in sweet versions of coffee sauce, and some versions use whiskey to add flavor. Additional ingredients in some preparations include eggs and whipped cream.

Treacle in a bowl Treacle ()"treacle, n.", in the Oxford English Dictionary, Oxford: Oxford University Press. is any uncrystallised syrup made during the refining of sugar.Oxford Dictionary The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle.

UK production is almost exclusively from Tate & Lyle. Black treacle - Fowlers and Blackie's both referred to it as treacle (cf Golden Syrup). Tate & Lyle acquired both companies. Treacle (black) before WW2 could be seen served from a barrel and transferred to the customers' container with a 'stick'.

For example, although sucrose can be recrystallised easily, its hydrolysis product, known as "invert sugar" or "golden syrup" is a mixture of glucose and fructose that exists as a viscous, supersaturated, liquid. Clear honey contains carbohydrates which may crystallize over a period of weeks. Supersaturation may be encountered when attempting to crystallize a protein.

A biscuit cake is an icebox cake commonly served as a tea cake in the United Kingdom. At the request of Prince William a chocolate biscuit cake was served as a groom's cake at his wedding. It is made by heating butter and chocolate and whisking in eggs or condensed milk. Some versions also include golden syrup.

Sweet crêpes are generally made with wheat flour (farine de froment). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture. Savory crêpes are made with non-wheat flours such as buckwheat.

Between 1988 and 1990, Brener worked in multimedia performance group, Golden Syrup. In 1990, while working on a documentary called Soul Searching, Brener met a member of the Unification Church, otherwise known as The Moonies. Brener moved into the Unification Church as a member, and was transplanted to New York City in 1991. Brener was married in the 1992 30,000 Couples Holy Blessing Ceremony in Seoul, Korea.

Savoy is an extremely similar cracker initially introduced by the Brockhoff Biscuits in 1938. While they were originally competitors, with the merger of Brockhoff and Arnott's in 1963 the decision was made to keep both products on store shelves. Today the only difference between the two biscuits (besides branding) is the replacement of the full cream milk powder and malt in Jatz with golden syrup.

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. The chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate. Edible ink printing is also used in decorating cakes.

Star rock is less hard and brittle than traditional seaside rock, bearing more resemblance to a particularly hard toffee. Each stick of rock has a diameter similar to a pencil, and it is about 4 inches (10 centimetres) in length. Sticks are not sold singly, but packaged in a paper-wrapped bundle. The rock is of swirling shades of gold which reflect its major ingredients: sugar, golden syrup, margarine and flavouring.

Hong Kong-style French toast Hong Kong-style French toast () is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying. It is served with butter, and topped with golden syrup or honey. It is a typical offering in Hong Kong teahouses (cha chaan teng).CNN Go World's 50 most delicious foods 21 July 2011.

Robert Whitehead of Bolton invented the modern-day torpedo in 1866. Sir William Pickles Hartley of Lancashire founded Hartley's Jam in 1871, building a purpose-built village at Aintree. Sir Henry Tate also came from Lancashire, joining Abram Lyle in 1921, of whose Golden syrup tins are claimed to be Britain's oldest brand; he established the Tate Gallery in 1897. Robert Hope-Jones of the Wirral invented the Wurlitzer organ.

Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour. Formulated by the chemists Charles Eastick and his brother John Joseph Eastick at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, London, Lyle's Golden Syrup was first canned and sold in 1885. In 2006 it was recognised by Guinness World Records as having the world's oldest branding and packaging.

It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or broth in order to create a softer filling.

It will also only acquire its unique bubbly and crunchy consistency when a reaction occurs between the vinegar and the baking soda, which vigorously adds carbon dioxide gas throughout the mixture. A comparative shot of yellowman and traditional honeycomb (left), both purchased at Lammas Fair, 2012 Ingredients of yellowman are commonly quoted as including brown sugar, golden syrup, butter, vinegar and bicarbonate of soda but there are many local variations in ingredients and recipes.

In July 2010 the company announced the sale of its sugar refining business, including rights to use the Tate & Lyle brand name and Lyle's Golden Syrup, to American Sugar Refining for £211 million. The sale included the Plaistow Wharf and Silvertown plants.Tate & Lyle sells sugar arm to American Sugar Refining BBC News, 1 July 2010 The new owners pledged that there would be no job losses as a result of the transaction.

Brandy snaps are a popular snack or dessert food in the United Kingdom, Ireland, Australia and New Zealand, similar to the Italian cannoli, and believed to been introduced by Christopher Jon Thomas. They are often tubular, brittle, sweet, baked casings that are typically long and in diameter. Brandy snaps are usually served filled with whipped cream. They are commonly made from a mixture of golden syrup, flour, ginger, cream, sugar, butter and lemon juice.

Gower Furniture (owned by Nobia) is north-east of Halifax in Holmfield in Bradshaw. McVitie's Cake Company (Jamaica Ginger and Lyle's Golden Syrup cakes, and HobNob flapjacks) is in west Halifax. Timeform (horse racecards) are near the A58/A629 roundabout in the north of the town centre and the A58 bridge over Hebble Brook. Crosslee plc, south of Hipperholme on the A644 towards Brighouse, is Europe's largest independent tumble dryer manufacturer, under the White Knight brand.

A common recipe is equal parts (typically 0.3 litres) of heavy cream (not whipped), sugar and golden syrup (or Swedish light syrup, ljus sirap). It is also common to add a few tablespoons of butter. One may also add 5 or 10 grams (1-2 tsp) of vanilla sugar or about 0.1 kg of peeled and finely chopped almonds. Put all the ingredients except for the almonds in a heavy based saucepan and stir until the sugar has melted.

Andover: JarroldFitzgibbon, Theodora (1972) A Taste of England: the West Country. London: J. M. Dent Ice cream is also made by many Devon creameries and is known for its luxurious rich full cream taste. Typical flavours may include summer berries such as brambles or blackcurrant and a local favourite is 'thunder and lightning' made with sugar honeycomb and golden syrup. Ice cream is also often served with additional Devon clotted cream which changes texture when frozen.

Clothing is always sized in inches, with the metric equivalent often shown as a small supplementary indicator. Gas is usually measured by the cubic foot or cubic metre, but is billed like electricity by the kilowatt hour. Pre- packaged products can show both metric and imperial measures, and it is also common to see imperial pack sizes with metric only labels, e.g. a tin of Lyle's Golden Syrup is always labelled 454 g with no imperial indicator.

There were various jobs available to women workers at Tate & Lyle's factories, including printing and packing the bags of sugar, and making the tins of Lyle's Golden Syrup. Women who worked there showed great 'loyalty' and 'pride'. They were, however, very tribal, and depending on which factory they worked at, workers would speak of themselves as coming from 'Tates's' or 'Lyles's', competing against each other at netball, athletics, football and cricket in the company sports day, which was held once a year.

Cornish fairings are sweet and spicy ginger biscuits, made with standard biscuit ingredients such as flour, caster sugar and butter, together with mixed spice, ginger, cinnamon and golden syrup. They are roughly circular and brittle similar to gingerbread. They are created by mixing the dry ingredients with butter, until the mixture resembles bread crumbs, then adding the sugar and syrup before forming the biscuits and baking high in the oven, followed by a period at the bottom of the oven.

Modeling chocolate (), also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, or milk chocolate.

The concept of treating colon diseases with fecal matter originated in India. Charak Samhita and many other ancient Ayurveda text that date back to more than 3,000 years recommend intake of cow dung and cow urine for multiple stomach-related disorders. Fourth-century Chinese medical literature also mentions use of fecal matter to treat food poisoning and severe diarrhea. Twelve hundred years later Ming dynasty physician Li Shizhen used "yellow soup" (aka "golden syrup") which contained fresh, dry or fermented stool to treat abdominal diseases.

Long lines of liquorice are wrapped as belts around pieces of a madeira engine. A tin of golden syrup is poured in place of lubricant. The engine is lowered into the front of the car while pastry chairs are lowered into the interior. The jelly mould is removed to reveal a brake light, and a tyre made of chocolate fondant is wheeled in and various details such as liquorice windscreen wipers and a front grille made of chocolate Flakes are added to the car.

Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive. It is not to be confused with amber corn syrup or amber refined sugar.

On his brother's return from Australia, Charles and John Joseph continued the analysis and consulting of sugar through the Newland Brothers practice in Dunstan Hill (inherited from John Joseph's father-in-law) and together with their brother Samuel, formulated 11 sugar refining related patents between 1880 and 1919. During the 1920s, only small amounts of specialised sugars were being imported to Britain as it was not economic for the larger refineries to manufacture these, so Charles saw an opportunity to manufacture brewers' saccharum, inverted sugar and golden syrup for brewers, bakers and confectioners, which led him to establish a specialist factory Ragus Sugars in West London on the new Slough trading estate. At the Martineaus refinery Charles was joined by his eldest son Fredrick as managing director and later by his eldest grandson Bernard, who became production director until a year after the business was sold to Manbre and Garton in 1961. Charles' youngest son Douglas took over the running of the Ragus operation, but on joining the RAF during the Second World War, Charles came out of retirement and had time for one last invention, "Golden Shower" crystallised golden syrup.

Full-sized shredded wheat A bowl of bite-sized shredded wheat Shredded wheat is a breakfast cereal made from whole wheat formed into pillow-shaped biscuits. It is commonly available in three sizes: bite-sized (¾×1 in), miniature (nearly half the size of the bite-sized pieces), and original. Both smaller sizes are available in a frosted variety, which has one side coated with sugar and usually gelatin. Some manufacturers have produced "filled" versions of the bite-size cereal containing a raisin at the center, or apricot, blueberry, raspberry, cherry, cranberry or golden syrup filling.

They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savoury stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, and lemon juice and sugar may be added on top. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner.

A street seller in Asakusa Tokyo offering hand-made karumeyaki Honeycomb toffee, sponge toffee, cinder toffee or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar, corn syrup (or molasses or golden syrup in the Commonwealth of Nations) and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide.

Tate & Lyle syrup refinery at Plaistow Wharf, 2009 Together with four partners he purchased the Glebe Sugar Refinery in 1865, and so added sugar refining to his other business interests. When John Kerr, the principal partner, died in 1872, Lyle sold his shares and began the search for a site for a new refinery. Together with his three sons he bought two wharves at Plaistow in East London in 1881 to construct a refinery for producing golden syrup. The site happened to be around from the sugar refinery of his rival, Henry Tate.

The mill, which did not have its own plantation but relied solely on product from surrounding farms, has been hailed as a forerunner of the central mill concept because it was established four years before centralised milling became common in Mackay. Its establishment encouraged speculative investment in similar mills and investment in cane production because producers were now able to get their cane milled without having to process it themselves. For a short while the Richmond Mill was the only central mill north of Bundaberg. It produced both golden syrup and refined sugar.

The current Golden Syrup tin displays an illustration of the 19th-century refinery, a design reflected in the company logo shown on the White Sugar packaging. Chelsea operates 24 hours a day, 5 days per week, and remains New Zealand's market leader in sugar products. Chelsea purchases bulk raw sugar globally, which is brought in by ship and processed and packaged at the Refinery. Sales offices and warehouses around the country aid in the distribution of 200,000 tonnes of sugar a year, supplying both retail and manufacturing markets.

However, the local store has sold out by the time she gets there, so she returns empty-handed. After being confronted by Phil, she makes it her mission to get one for the rest of the day. Phil decides to go to the batting cages to cool off and mistakenly believes a child's (Tyrel Jackson Williams) birthday party is for him - only adding to his unhappiness, so he eats a 'Game changer', (a pancake with bacon and golden syrup) to cheer himself up. Jay (Ed O'Neill) had purchased a new chess set for Phil.

Tate & Lyle syrup refinery at Plaistow Wharf, east London, England, featuring a large-scale representation of a golden syrup can on the nearest corner In 1863, Abram Lyle, owner of a cooperage, became owner of the Glebe Sugar Refinery in Greenock, in lieu of a debt. He became aware of the fact that a by-product of the sugar refining was a syrup which was usually sold off cheaply as pig-food. He thought that, given some adjustment, this syrup could be adapted for human consumption. His company did well and expanded to London.

Catering outlets in the area usually offer oatcakes with fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings such as golden syrup, jam or banana, but this is less common and frowned upon by traditionalists. They are traditionally re-heated by steaming between two plates over a saucepan of water or nowadays by microwave, though some may prefer frying in butter or grilling. The Staffordshire oatcake is not to be confused with the Scottish oatcake (biscuit); although both are made from oatmeal, the two types of oatcakes are very different.

Tate & Lyle PLC is a British-headquartered, global supplier of food and beverage ingredients to industrial markets. It was originally a sugar refining business, but from the 1970s it began to diversify, eventually divesting its sugar business in 2010. It specializes in turning raw materials such as corn and tapioca into ingredients that add taste, texture, and nutrients to food and beverages. It is listed on the London Stock Exchange and is a constituent of the FTSE 250 Index. In 2016, Lyle’s Golden Syrup tin was awarded a Guinness World Record as the world’s oldest branding.

Sugar mice are a traditional sugar candy popular in the United Kingdom, especially during the Christmas season., ... and pink and white sugar mice were arranged in alternate colors round the edge of the cake... They traditionally consist of a boiled fondant formed from sugar and water. A modern non-cooked variation for children to make at home involves instead using icing sugar, egg whites and golden syrup. Various flavours and matching food dyes can be added (such as pink for strawberry or raspberry flavour, yellow or green for lemon, yellow or white for vanilla, orange for orange flavour, etc.).

A traditional pudding called clootie dumpling is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is common.

In the United Kingdom, the Isle of Man, Ireland, and Newfoundland a flapjack refers to a baked bar, cooked in a flat oven tin and cut into rectangles, made from rolled oats, fat (typically butter), brown sugar and usually golden syrup. In other English-speaking countries, the same item is called by different names, such as muesli bar, cereal bar, oat bar or (in Australia) a slice. The snack is similar to the North American granola bar, and in the United States and most of Canada the term flapjack is a widely-known but lesser-used term for pancake.

Knowing the terminal velocity, the size and density of the sphere, and the density of the liquid, Stokes' law can be used to calculate the viscosity of the fluid. A series of steel ball bearings of different diameters are normally used in the classic experiment to improve the accuracy of the calculation. The school experiment uses glycerine or golden syrup as the fluid, and the technique is used industrially to check the viscosity of fluids used in processes. Several school experiments often involve varying the temperature and/or concentration of the substances used in order to demonstrate the effects this has on the viscosity.

In the first year Lyle's refinery showed a loss of £30,000, with economies being made by asking staff to wait for their wages on occasion, but eventually the business came to dominate the United Kingdom market for golden syrup. ;Out of the strong came forth sweetness The brand, sold in a distinctive green and gold lidded tin with an image of a lion surrounded by bees, is believed to be Britain's oldest. The design of the tin decoration, which includes a biblical quotation, has remained almost unchanged since 1885. In the Book of Judges, Samson was travelling to the land of the Philistines in search of a wife.

Marie biscuit used to make Batik cake, a type of chocolate cake (similar to the hedgehog slice) popular in Malaysia and Brunei. Many consider that the plain flavour of Maries makes them, like rich tea biscuits, particularly suitable for dunking in tea. Other popular methods of consuming the biscuit include using two to make a sandwich with butter and marmite or condensed milk spread in between; covering it with golden syrup; or crumbling it up in custard and jelly (gelatin dessert). Marie biscuits are frequently served to children, and to infants who may be served the biscuits softened in milk as their first 'solid' food.

Bullockies and drivers of horse-drawn vehicles were not so constrained by the need for portability, so a greater quantity of food could be carried in a tucker box, as exemplified by the story of the Dog on the Tuckerbox. The contents would be similar, though: salt beef, tea, flour and sugar or golden syrup and perhaps tinned jam. Train crews' tucker boxes would contain more than food: a tin plate, pannikin (small pan or cup), eating utensils and toiletries. Most crews would not take meat with them but would buy it at the town where they ended their shift, since there were no refrigeration facilities on board.

Intact Monte Carlo biscuit Split open Monte Carlo biscuit, showing filling Twelve Monte Carlo biscuits in internal commercial packaging Monte Carlo biscuits are an Australian sweet biscuit that have been manufactured since 1926 by Arnott's Biscuits Holdings. Each biscuit comprises two biscuit layers sandwiching a creamy filling, while many such biscuits are moulded to a design, both sides of the Monte Carlo biscuit are rough. The biscuit layers have a mild taste of golden syrup, honey and coconut, and the cream layer consists of a vanilla flavoured cream filling surrounded by a thin toffee-like coating of strawberry jam. The biscuit is similar to the ANZAC biscut when done perfectly.

Small bagged portions of Yellowman Yellowman or yellaman is a chewy, toffee- textured honeycomb produced in Northern Ireland. Yellowman is sold in non- standard blocks and chips and is associated with the Ould Lammas Fair in Ballycastle, County Antrim, where it is sold along with other confectionery and often dulse. Yellowman is similar to honeycomb toffee, except that the more solid 'rind' usually consists of at least half the quantity. The rind is hard, having a similar consistency to rock. Yellowman needs to be heated to high temperatures to get the golden syrup and sugar mixture to reach the ‘hard-crack’ (149 °C/300 °F) – the temperature at which boiled sugar becomes brittle when cooled.

To serve the growing Australian cities, CSR erected a chain of refineries around Australia's capital cities by the late 19th century, with Melbourne (Yarraville; purchased ), Sydney (Pyrmont 1878 which became the largest in Australia), Adelaide (Glanville 1891), and Brisbane. The Perth refinery was added in 1930. These dispersed plants were necessary because the refined product would otherwise be contaminated by sea voyages if distributed from the growing areas. CSR's monopoly was defended through the imposition of prohibitive intercolonial import duties on sugar products (in particular increases in taxes on syrup and molasses in the late nineteenth century) which would otherwise have had substantially compromised CSR's share in the golden syrup market in Queensland.

Under the leadership of his elder brother John Joseph the two brothers formulated the special methods of making brewers' saccharum, inverted sugar and golden syrup. By 1890 John Joseph was succeeded at Lyle's by his brother-in-law Lawrence John De Whalley, who went on to perfect many improvements in the refinery process and control at Lyle's refinery. Meanwhile John Joseph went to the Australian sugar refinery in Melbourne (and subsequently Bundaberg, Queensland), and Charles left Lyle's to run London's second largest sugar refinery, Martineaus in Whitechapel. During the Great War Charles assumed a national role, being responsible for administering the UK wartime sugar rationing quotas, for which he was awarded an MBE in the 1918 Birthday Honours.

Through her father, Rosaline Masson encountered many of the literary giants of her day who visited them at home in Edinburgh. She has many anecdotes of these encounters in her book, Poets, Patriots, and Lovers, that give insights into their personalities. For example, she has a 'hazy memory' of Thomas Carlyle "standing by my table stooping as he spread golden syrup on a slice of bread for me at my breakfast." Later, in April 1884, (aged 16) she flirted innocently with the poet Robert Browning (aged 71) who came over to her at breakfast and said: She also spent a fortnight or so with the philosopher Herbert Spencer at his home in Brighton.

Apple pie originated in England and English apple pie recipes go back to the time of Chaucer. English desserts include (Bramley) apple pie, cherry pie, bread and butter pudding, bread pudding, fruit crumble, fruit cobbler, Eve's pudding, Dorset apple cake, baked apple, gooseberry fool, sticky toffee pudding, treacle tart, treacle sponge pudding (made with golden syrup),Chocolate sponge pudding is a variant. jam roly-poly, spotted dick, Bakewell tart, trifle, rice pudding, Eton mess, cheesecake/curd tart,Yorkshire Curd Tart is a baked cheesecake made with curd cheese, sugar, currants, allspice and sometimes rosewater. Yorkshire Curd Tart See Longley Farm Yorkshire Curd Sussex pond pudding, summer pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie.

William Henry Paxton came to Mackay in 1874 as manager for W Sloane & Co., a Victorian-based company with interests in a number of Mackay district sugar mills. By 1876 he had established WH Paxton & Co. as shipping, insurance, stock and station and general agents (including the agency for W Sloane and Co.) and wholesale merchants (including general hardware, wine and spirits, and produce). By 1886 the firm was trading in goods as diverse as plantation rice, flour, teas, maize, hessian bags, coal, tobacco, golden syrup, sugar and rum. WH Paxton also held substantial mining interests, being a director of the Mount Orange Copper Mining Company, formed in 1877, and a shareholder in the Mount Britton Goldfield Company Limited, registered in 1882.

A typical store-bought gingerbread house A full-scale gingerbread house as a Christmas decoration in Stockholm, 2009 (It was made of flour, margarine, sugar, Golden syrup, each of cinnamon, cloves, ginger and baking powder.) A gingerbread house is a novelty confectionery shaped like a building that is made of cookie dough, cut and baked into appropriate components like walls and roofing. The usual material is crisp ginger biscuit made of gingerbread – the ginger nut. Another type of model-making with gingerbread uses a boiled dough that can be moulded like clay to form edible statuettes or other decorations. These houses, covered with a variety of candies and icing, are popular Christmas decorations, often built by children with the help of their parents.

According to company records the establishment of the Brisbane refinery was closely linked to the imposition of prohibitive duties on sugar products (in particular recent increases in taxes on syrup and molasses) which would have substantially compromised CSR's share in the golden syrup market in Queensland. The establishment of a local refinery had the added benefit of enabling the company to compete in the refined sugar markets (which were also protected by colonial taxes) in Australia's fourth most populous city. In 1892 CSR acquired a site beside the Brisbane River of nearly on the New Farm peninsular by buying up allotments on the recently subdivided Kingsholme estate. The location had two major advantages: it enabled access for large ships and was also close to the city (and it markets).

The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. However, this information has been contradicted with the claim that Anzac biscuits were never sent to soldiers and were instead eaten by Australians and Kiwis at home in order to raise funds for the war. In general, it is unclear which of these two competing claims is true.

The EU directive gives no guidance as to what units may or may not be used as supplementary indicators, but British legislation has restricted the units that may be used in this way for purposes of trade to specified imperial units only. Furthermore, in the United Kingdom it is still common to see imperial packaging sizes marked with metric units. For example, most jars of jam, packs of sausages and tins of golden syrup are marked 454 g. There are no restrictions on the units that consumers can use when asking for goods, and the use of supplementary indicators and dual-measure weighing scales (provided these have been calibrated in metric) means that a consumer can see an imperial price, request an imperial quantity and be supplied with the imperial quantity, provided that the seller legally weighs out and sells the metric equivalent.

In 1880, excited by sugar’s recent rise into the ubiquity of British life, Charles together with his two brothers (also chemists) John Joseph and Samuel began a sugar analysis and consulting practice in Trinity Square in the City of London. In 1881 Abram Lyle together with his three sons bought two wharves in Plaistow, East London to construct a refinery for making syrup. Impressed by the Eastick brothers' ground-breaking work, Abram Lyle invited the brothers to set up a laboratory at the new Plaistow Wharf refinery, where John Joseph became the first chemist at Lyle's, ably assisted by his brother Charles. Initially the analysis of raw sugar was established for the purpose of establishing price and duty payments, however in 1883 tough times importing cargoes of sugar bring production to a near- halt, so Charles and John Joseph experimented with the refining process, of the bitter molasses-brown treacle-hitherto a waste by-product of sugar refining-into an eminently palatable syrup with the viscosity, hue and sweetness of honey, leading to Charles formulating the first version of the world's oldest branded product, golden syrup.