Hazelnut & Golden Syrup Sponge with Lemon Custard

Kerrymaid

Kerrymaid

Standard Supplier 18th August 2016
Kerrymaid

Kerrymaid

Standard Supplier

Hazelnut & Golden Syrup Sponge with Lemon Custard

Hazelnut & Golden Syrup Sponge with Lemon Custard by Thomas Leatherbarrow

Ingredients

  • Hazelnut & Golden Syrup Sponge:
  • X1 X2 X4
  • Kerrymaid Buttery 85g 170g 340g
  • Caster sugar 100g 200g 400g
  • Whole eggs 2 4 8
  • Self-raising flour 170g 340g 680g
  • Salt 3g 7g 15g
  • Golden syrup 70g 140g 280g
  • Hazelnuts ground 250g 500g 1000g
  • Lemon Custard:
  • X1 X2 X4
  • Kerrymaid Custard 250g 500g 1000g
  • Lemon Zest 25g 50g 100g

Method

Hazelnut & Golden Syrup Sponge:
- Whisk together the eggs and sugar
- Melt the butter
- Add the hazelnuts and butter to the egg mixture
- Whisking in the golden syrup
- Fold in the flour
- Bake 160°c 25 minutes
Lemon Custard:
- Combine the lemon zest with the custard
- Serve at 40°c

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