These are the most delicious, light as air little cakes that ever flew off a plate and into your mouth. Delicately spiced with cinnamon and ginger and filled with softly whipped cream, they retain that slight golden syrupy chew when they’re fresh from the oven, before melting into marvellous nothingness.
This recipe is from Lois Daish, published in her 1989 book Good Food, so it’s completely reliable.
They’re speedy to make so you could have them on the table within 30 minutes if you had to produce a last-minute dainty. If you’re organised and have cast-iron willpower you can make them the day before you need them. Fill straight away and pop in the fridge overnight. Or you can fill them and store them in the freezer ready to pull out for a future treat.
1 tablespoon golden syrup
100g castor sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
pinch baking soda
cream, icing sugar
Preheat the oven to 200C.
Lightly butter and flour 16 round bottomed patty pans (the flour helps, trust me).
Whisk the eggs, golden syrup and castor sugar together until the mixture is very high and light. Sift the dry ingredients together and fold in carefully.
Divide the mixture between the tins and bake for 6-8 minutes (original recipe calls for 8-10 minutes but 7 is usually about right if you’re using a fan bake).
Remove from tins while still warm. When they are cold split the oysters halfway through using a serrated knife. Fill with lightly whipped cream and sprinkle with sifted icing sugar.
I love how they really do look like oysters.
When you serve these, at least one person will sigh with delight and say something along the lines of, “Oh, my nana used to make these. I haven’t eaten them for years.” And then you will point them to this post for the recipe, and they will make them for someone else to sigh over. Hooray!