TAKE STOCK
FEATURE
Dessert
Popcorn Toffee Apples
2. Push the sticks halfway into the core of the apples at the stalk end. Microwave the popcorn, according to the pack instructions, and have it ready in a bowl
3. Combine the treacle, sugar, butter and
Makes 8-10
vinegar in a large heavy-based pan and stir
Preparation time: 25 minutes Cooking time: 25 minutes
constantly over a low heat with a wooden spoon for about 15 minutes until the sugar has dissolved
INGREDIENTS
4. Bring to the boil without stirring until the
8-10 small Cox’s apples, stalks twisted off 1 x 100g bag microwave sweet popcorn 225g Lyle’s Black Treacle 450g Tate & Lyle Fairtrade Demerara Sugar 110g unsalted butter 1 tbsp red or white wine vinegar
mixture reaches 149-154°C, or the hard-
8-10 wooden ice-lolly or cake pop sticks
completely cover. Let any excess drip away
crack stage. If you can still squash the toffee, continue to boil it
5. Remove from the heat and tilting it, quickly and carefully dip the apples one at a time into the toffee, twirling them as you do, to before quickly scattering with popcorn whilst
METHOD
the toffee is still hot and place on a baking
1. Put the apples in a large bowl, pour over
tray to harden. This is easier to do with one
boiling water to cover and then quickly pour
person dipping and the other scattering with
6. Once set, store the toffee apples in an
it off. This will remove any wax coating from
popcorn. If you find the toffee becomes too
airtight container in a dry place, not the
the apples and will help the toffee to stick.
thick because the temperature has dropped,
fridge, and serve within 24 hours or the
Polish dry
just heat it up again
toffee will soften and start to liquefy
INGREDIENTS
completely coated with the melted mixture,
125g butter 50g marshmallows 75g Tate & Lyle Fairtrade Caster Sugar 3 rounded tbsp Lyle’s Golden Syrup 150g rolled (porridge) oats 50g rice crispy cereal
gently fold in the crispy cereal. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes or, until just golden around the edges
3. Remove from the oven and cool for 10 minutes then cut into 25 pieces while still warm. When completely cool, turn onto a cooling rack
TO DECORATE
Dessert
Ghostly Mallow Flapjacks Makes 25 Preparation time: 30 minutes Cooking time: 25 minutes
50g unsalted butter, softened 1 tbsp Lyle’s Golden Syrup Few drops vanilla extract 175g Tate & Lyle Fairtrade Icing Sugar Black writing icing or very small chocolate drops
4. While cooling make the buttercream by beating the butter with the golden syrup, vanilla extract and icing sugar until smooth and creamy
5. Cut the flapjacks into individual pieces. Transfer the buttercream into a piping bag fitted with a plain nozzle and pipe little ghosts
METHOD
onto each flapjack. If you don’t have a piping
1. Preheat the oven to 180°C. Grease and line
bag, put the buttercream into a plastic bag and
a shallow 20cm square tin with parchment or
snip off the end from a corner of the bag then
greaseproof paper
you can squeeze out the buttercream carefully
2. Put the butter, marshmallows, caster sugar
onto each flapjack
and golden syrup into a medium pan and heat
6. To decorate, pipe black eyes onto each
gently until melted. Stir in the oats. When
ghost or use the chocolate drops
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