Sauce your pancakes by making a golden syrup jelly. People fear jellying but don’t worry. Jellies are straightforward to make and people smile when they have jelly and pancakes on the same plate.
250 ml Lyle’s Golden Syrup
250 ml water
5 leaves of gelatine
Boil a kettle and add the boiling water to the Lyle’s Golden Syrup in a measuring jug. Stir until the Lyle’s Golden Syrup is dissolved. Leave to chill. If you can’t wait, stir over a bowl of ice and water. The temperature will drop rapidly.
Cut the leaf of gelatine into a few pieces and place in a heatproof bowl. Add a few tablespoons of the jelly mixture so that the gelatine is just covered. Let the gelatine soften for 5 minutes whilst you bring a small pan of water to a simmer.
Place the bowl of softened gelatine over the simmering water and stir from time to time until totally melted. This takes about 10 minutes.
Then pour the remainder of the jelly mixture over the melted gelatine and stir to combine.
Pour through a sieve (strainer) into a jug and then carefully fill your chosen mould or moulds.
Refrigerate until set. To unmould the jelly, wet your finger and gently press around the edge of the jelly to release from the sides, dip the mould into a bowl of hot water for 5 seconds then give the mould a sharp tap to release the jelly.
Note: To make a different quantity of jelly, remember the golden rule - 1 leaf of gelatine sets 100ml fluid.