Friday, 18 October 2013

Gourmet Mulling Syrup from Selsley Foods

What do you associate the glass of mulled wine with? Family gatherings and the table groaning under the weight of food? Tales of the Victorian times? The historians claim that the first mention of the mulled wine appeared in the Roman times. There are many names and versions of this classic hot drink. There is a beautiful non alcoholic Gourmet Mulling Syrup from Selsley Foods which will transform your mulled wine or hot apple juice into a work of art.

It contains a special blend of spices, and as it is a sugar based product, it simply dissolves in the hot drink. Selsley Foods promise:"Simply add to your chosen drink in 8:1 ratio, heat and serve. For example, our 500ml bottle contains enough syrup to make a minimum of 6 bottles of wine..."




The syrup comes in a beautiful bottle (there are two sizes: 200ml and 500ml). There is a whole cinnamon stick inside. The deep golden colour looks very enticing. If you are looking for foodie gifts for Christmas, you might want to add this precious bottle to the list.

And while you might not yet be enthusiastic about the coming Christmas, this is such a versatile product that you can use it in many recipes and dishes. It will be lovely smothered over the barbecue sausages, or mixed in a marinade for the roast lamb.

I have tested it in a recipe for Advocaat banana cake with roast plums.




Advocaat banana cake with roast plums
Ingredients:
1 banana, mashed
3 medium eggs
200g caster sugar
125ml Advocaat
2tbsp vanilla essence
150g self-raising flour
1tsp baking powder
50g ground almonds
100g cornflour
170g butter, melted
1tbsp Gourmet Mulling Syrup

Plums, halved
Gourmet Mulling Syrup



In a big mixing bowl mash the banana, add the sugar and eggs and beat them together. Add the remaining ingredients and mix well. Pour the cake mix in the oiled cake ring tin and bake at 180C for 45+ minutes (check with the wooden skewer if the cake is done). The cake is very moist and flavourful.

For the roast plums, just halve the big plums, put them in the deep ceramic dish, slightly buttered. If the plums are sour, sprinkle a bit of sugar. Pour the Mulling syrup over and place the dish in the oven preheated to 180C for half an hour. The aroma is totally mouthwatering. The flavours are incredibly good too. Serve a slice of cake with the roast plums and warm sticky syrup.



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Disclosure: I received a bottle of Gourmet Mulling Syrup for the purposes of reviewing. All opinions and recipes are mine.


10 comments:

  1. I can only imagine how good this tastes!

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    1. Thank you Wendy, it was really scrummy!

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  2. That cake looks lovely and so does the syrup

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  3. Pam Francis Gregory19 October 2013 at 08:52

    These look gorgeous!

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  4. The cake looks yummy as does the syrup.

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    Replies
    1. Thank you! A great versatile product.

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  5. looks lovely! I haven't really tried plums - I want to try this and rectify that!

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  6. I loved mulled wine but never tried syrup so would love to try it!

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  7. Wonderful recipe for Christmas thank you! I have printed this off so I can buy in the ingredients! I love cooking and baking on the run up to Christmas! I put on my holly pinny and Christmas CDs and dance around the kitchen like a looney lol!

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  8. Sounds delilicious. Must try and buy some of this Mulling Syrup to try for ourselves. Thanks for making us aware of it.

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