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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Latest Queries

  • Substituting molasses for Tate & Lyle syrups

    I bought your book and just made the chocolate/organge cake. I was forced to use Karo dark syrup as Tate & Lyle products are extremely rate in Alaska. I was wondering about the efficacy of substituting pure molasses for when your recipes call for a dark syrup, for the sake of flavor enhancement.

    From the nigella team:

    If you can't get Tate & Lyle golden syrup then we would suggest using dark or light corn syrup as a substitute. If the recipe has fairly strong flavors, such as the chocolate cake or gingerbread then dark corn syrup is fine, if it is more of a vanilla-flavored cake or cookie then light corn syrup is more suitable.

    Molasses tend to have a slightly bitter note so are not great as a substitute for golden syrup (which tends to have a sweet but fairly neutral taste). If there is only a couple of tablespoons of golden syrup in the recipe then you could also use honey as a substitute, but honey can have a fairly strong flavor so we would not use it as a substitute in larger quantities.

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