Brandy Sugar Baskets

    1 hour 30 min

    Sugar and golden syrup are combined with flour and ginger then baked and shaped over small bowls. Fill these sugar baskets with fruit and cream for an elegant dessert.

    8 people made this

    Serves: 12 

    • 60g plain flour
    • 1 teaspoon ground ginger
    • 50g butter
    • 5 tablespoons caster sugar
    • 5 tablespoons golden syrup
    • 1/2 teaspoon grated lemon zest

    Prep:45min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Generously grease baking trays. Butter the undersides of five small bowls or ramekins.
    2. Sift together flour and ginger.
    3. In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
    4. Stir flour mixture and lemon zest into syrup. Drop by spoonfuls onto prepared trays, well spaced apart, as the mixture will spread.
    5. Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Gently lift the sugar rounds off the tray and bend it over a bowl to shape. Remove baskets when cool and allow to set fully before filling.

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    Reviews in English (7)


    I made these and filled them with strawberries and coolwhip for a mother daughter tea at our church. Everyone commented how delicious they were.I made 140 of them by myself and they were a lot easier to do then I expected. I spent a number of days looking for something just like this to make. Great recipe!!!  -  09 May 2004  (Review from Allrecipes US | Canada)


    I was really excited to try this recipe! I made my own golden syrup from a recipe I found online, and perhaps that's part of what went wrong. The flavor was great, but I had a big problem getting it to unpeel from my pan, despite heavy oiling, and once I did, it didn't really work when attached to a bowl. I think next time I'll bend it over a small drinking glass, my bowls were too big. Any ideas for how to make it not stick so bad? When it set up it was too rigid, I couldn't get it to separate from my bowl without breaking.  -  17 Apr 2005  (Review from Allrecipes US | Canada)


    ive used this recipe for years. once you get going it goes quickly. i wrap mine around a 1/2" dowel and then fill with whipped cream. these can be made weeks ahead until needed. if you have parchment paper or the teflon baking sheets use those on your cookies sheets to make the lifting easier.  -  24 Dec 2011  (Review from Allrecipes US | Canada)

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