Saturday, 23 November 2013

Clarks Mable Syrup Review and Recipes

Following on from my Cornish Ice cream I have another yummy product to share!
I am worrying about my diet as this is a serious tasty thing to have. So lets start with some facts and also I have some really nice recipes to share with you as well.

Clarks Maple Syrup - Drizzle It, Squeeze It, Mix It, Pour It!


Family-runClarks Maple Syrup has a range of delicious syrups to suit all of your culinary and serving needs. From Pure Canadian Maple Syrup, to Original Maple blended with Carob, Clarks - the UK’s best selling Maple Syrup brand - has got it covered.

For dishes that are sure to bring a smile on even the coldest of winter days, look no further then these perfect seasonal recipes, all given an added sparkle with the addition of Clarks Maple Syrup.

Porridge Oats with Maple Syrup

Ingredients per person
40g of Scott’s Porridge Oats
195ml milk or water or half and half
Pinch of salt
Clarks Maple Syrup

Microwave Preparation
·         Mix the water and oats in a suitable jug/bowl and heat on high
·         (Minimum 800W, category E) for 2-1/2 minutes
·         Serve with Clarks Maple Syrup to taste

Traditional Preparation
·         Simply mix the oats and water or milk
·         Stir, bring to the boil and simmer for 6 minutes, stirring occasionally
·         Serve with Clarks Maple Syrup to taste. Enjoy!

Clarks Maple Syrup Roasted Chicken with Glazed Root Vegetables
Serves 4
Roast Chicken
1.4 kg chicken
1 lemon
1 red onion, peeled and halved
2 tbsp olive oil
3 tbsp Clarks Maple Syrup

·         Preheat the oven to 225 C/gas mark 7
·         Place the lemon and onion in the cavity
·         Drizzle the chicken with olive oil and season
·         Roast for 1 hour 15 minutes
·         Combine the remaining olive oil with the maple syrup
·         Remove the chicken from the oven and drain and reserve the juices for gravy
·         Brush the chicken liberally with the glaze and roast for a further 15-20 minutes until the chicken is cooked and the juices run clear

Roasted root vegetables
Potatoes, peeled and halved
Parsnips, peeled halved
3-4 tbsp Clarks Pure Maple Syrup
2-3 tbsp sunflower oil
Knob of salted butter
Juice of 1 orange

·         Bring a large pan of salted water to the boil
·         Add the potatoes and cook for 3 minutes. Add the remaining vegetables and cook for a further 3 minutes. Drain
·         Tip the parsnips and potatoes into a large heated roasting tin and coat with the oil and maple syrup ensuring that they’re coated well
·         Roast for 20 -30 minutes until golden

Glazed carrots
Carrots, peeled and cut into batons
Knob of butter
Juice of 1 orange
2 tbsp Clarks Maple Syrup
Fresh parsley, finely chopped

Steam or boil the carrots until tender
Place the butter, orange juice and maple syrup in a saucepan. Add the cooked carrots and heat until well coated and heated through
Garnish with fresh chopped parsley

Clarks Pure Maple Syrup and Vanilla Cheesecake with Pecan Brittle
Serves 8

Ingredients – biscuit base
175g digestive biscuit crumbs
50g butter, melted
50g pecan nuts, coarsely chopped
1 tsp Clarks Pure Maple Syrup

Ingredients – filling
350g full fat curd cheese
350g fromage frais
150g caster sugar
3 eggs
2 tbsp Clarks Maple Syrup
1 vanilla pod, split and seeds scraped

To decorate
Pecan nut brittle:
10 pecan nuts
100g caster sugar

  • Place the crumbs and pecan nuts in a large bowl. Add the melted butter and maple syrup and mix well
  • Press the mixture into the base of a 23 cm (9 inch) round spring form baking tin and refrigerate whilst you make the filling
  • In a large bowl combine the curd cheese, fromage frais, eggs, maple syrup, caster sugar and vanilla seeds
  • Pour over the biscuit base and cook at Gas mark 3/150 C for 30 minutes. Turn off the oven and allow to stand in the cooling oven
  • Remove from the oven and run a small palate knife around the cheesecake to loosen but leave to cool completely before turning out

Pecan Brittle

  • Have a baking sheet lined with non stick silicone paper
  • Place the sugar in a frying pan and place over a medium to high heat.
  • Let the sugar dissolve and begin to caramelise. Swirl to ensure the caramel colours evenly
  • Place the pecan nuts on the baking sheet and pour over the caramel
  • Leave to cool completely until hard
  • Decorate the cheesecake with the pecan brittle and drizzle liberally with maple syrup

For more information and recipes visit

The full Clarks Maple Syrup range includes:

Clarks Pure Canadian Maple Syrup No 1 Medium Grade
Harvested at the start of the second half of the season and considered by many in Canada to be the crème de la crème of maple syrup, this variant has a strong maple flavour and a rich, dark colour.  Serve it drizzled over desserts or savoury dishes like bacon or sausages. rrp £3.40

Clarks No.2 Amber Maple Syrup
Another pure blend, with a rich colour and deep flavour. Ideal for marinades, baking and dressings, or simply as a healthier alternative to sugar, rrp £2.99

Clarks Original Maple Syrup - the UK’s best selling maple syrup. A blend of pure maple syrup from Quebec and carob fruit from the Mediterranean.  Delicious on pancakes, desserts and also a wonderful recipe ingredient. Carob fruit is a low glycemic ingredient that has 25% less calories than sugar, rrp £1.98

Vanilla Maple Syrup blended with Carob Fruit Syrup
A blend of pure Canadian maple syrup, carob fruit from the Mediterranean and natural vanilla flavouring. This syrup works well for sweet dishes and baking.  Try it mixed in with porridge or on waffles for breakfast - or poured over ice cream for a sweet treat, rrp £2.10

Clarks Maple Syrups are available nationwide from Tesco, Asda, Sainsburys, Morrisons and selected Nisa stores.

So I really hope you will try it out as you can find so many great ideas to use it for. We loved the original and the vanilla but there are other flavours.

Please note I was not paid for this review , only getting a sample of the product.

1 comment :

  1. Sounds lovely, will try some of these!


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