Ingredients
Method
1.Before you start: Grease patty pans (see tips), then dust with 1 tbsp flour and 1 tbsp sugar. Shake off any excess.
2.Preheat the oven to 180°C. Warm a mixing bowl and break in two eggs. Beat the eggs until very light and fluffy.
3.Add the caster sugar and beat for a further three minutes. Add slightly warmed golden syrup and beat for five more minutes, until it is thick and ribbons form.
4.Sift dry ingredients and fold in very gently, using a large metal spoon.
5.Place large spoonfuls of the mixture gently in the pans and bake for 8 to 10 minutes. Remove from the pans while slightly warm with a curved knife.
6.Split the oysters when cold, and fill with whipped cream. Dust with the icing sugar.
Note
- Patty tins are the shallower, more rounded versions of muffin tins – Oyster pans have a rounded base and are available at speciality kitchenware shops (they’re sometimes called a mince pie or jam tart pan). – Don’t try to bake cinnamon oysters in deep muffin tins; they will rise but then fall in the centre.
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