Quote:
Originally Posted by Crusader
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I would say it's not like maple syrup much at all. Maple syrup is usually subtle (and its woody origins apparent) compared to golden syrup, which is like being hit by a treacle bludgeon wrapped in pashmak (in a good way). It makes for a superb slow-cooked pudding, as I would be only too happy to prove to any doubter if they visit.
Yours sweetly,
Adrian