- 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
Hazelnut & Golden Syrup Sponge with Lemon Custard
Ingredients
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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
