Golden syrup

STOKE CITY F.C. ~ Jackie Marshmallows

Introduction: John Henry “Jackie” Marsh (born 31 May 1948) is Stoke City’s right back.

Here he is with Mick Pejic and Goujon Banks.

Marsh began his career with Stoke making his debut in 1967 where he soon became a member of Tony Waddington’s first team in the 1970s as Stoke enjoyed their most successful period. Marsh played in the 1972 Football League Cup Final when Stoke beat Chelsea 2–1. He also played for the club in the UEFA Cup. In total he made 440 appearances in the twelve seasons he spent at the Victoria Ground.

Preparation time: 1 day 10-15 mins

Cooking time: 10 mins

Home kit: A mixer, medium pan, sugar thermometer (or a spoon), 8in x 12in non-metallic serving dish

Away kit: use the serving dish

Serves: 4


  • 3 tbsp. powdered gelatine
  • 375g (13oz) granulated sugar
  • 400g (14oz) golden syrup
  • 1tbsp. vanilla extract
  • Red food colouring
  • Icing sugar, to dust

Method: Preheat the oven to 0oC as it needs no baking

First half

Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment and add 125ml (4fl oz.) cold water. Leave to soak while you make the sugar syrup.

Put the sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan and heat over medium heat, stirring, until the sugar dissolves. Turn up the heat and bubble, carefully swirling the pan occasionally, until the mixture reaches 240°F (or 115°C) on a sugar thermometer. If you have not got one of these the syrup should form strings when you lift out your stirring spoon.

Turn on the freestanding mixer to a low speed and gradually add the hot sugar syrup. Turn up the mixer to high and continue beating until the mixture is very thick and white about 10-12min (set a timer to make sure the mixture is thick enough).

Second half

Meanwhile, generously dust the non-metallic serving dish with sifted icing sugar.

When the marshmallow mixture is ready, beat in the vanilla and the red food colouring to get your Jackie Marshmallow Stoke Red. Scrape into the dish and gently level. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.

Full time results

Put some icing sugar into a medium bowl, ready for dusting the individual marshmallows. Slice round the edges of the dish to release the marshmallow on to a board (you might need to peel it out). Cut (or snip) into 1in squares. Working a few at a time, toss the squares into the icing sugar bowl to coat and transfer to a container or bags. Complete until all marshmallows are dusted.

You can of course make a another batch or leave half of this batch white for the full colours.

Manchester City F.C. ~ Alan Oat Cakes

Introduction: Alan Arthur Oakes played as a midfielder for Manchester City and is their all-time appearance record holder. He made 680 league and cup appearances for them in total, scoring 33 goals. He was given the club’s Player of the Year award in 1975 and was inducted into the Manchester City Hall of Fame in 2005.

Alan Oakes was renowned for his professionalism among the footballing figures of his time.  And what greater compliment can you get then when an opposing manager, Bill Shankly,  described him as “exactly the kind of player youngsters should use as a model”.

Preparation time: 10mins

Cooking time: 20 mins

Home kit: large saucepan, 8 inch square baking tin

Away kit: Serving plate

Serves: a kickball team


  • 200g (7oz) butter
  • 150g (5oz) Demerara sugar
  • 4tbsp golden syrup
  • 1tsp ground cinnamon
  • Finely grated zest of ½-1 orange, to taste
  • 400g (14oz) jumbo oats
  • 100g (3½oz) raisins or sultanas

Method: Preheat the oven to 190oC

First half

Grease and line the baking with grease proof paper. Melt the butter in the saucepan and add the sugar, syrup, cinnamon and orange zest. Stir and heat gently until the sugar dissolves.

Second half

Remove pan from heat and stir in the oats and raisins. Press into the baking tin and bake for 15-20min until golden brown.

Full time results

Leave to cool before cutting into squares and popping on the serving plate for a nice cup of tea at half time.

Chelsea F.C. ~ José Pralineho

Introduction: (I know, I know, but he was influential) José Mourinho is a Portuguese football manager and former football player, who was the manager of Chelsea. He first moved to moved to there in 2004 and won the Premier League title with a record 95 points (the club’s first league title in 50 years) and the League Cup in his first season. In his second year Chelsea retained the Premier League and in 2006–07 he took the club to an FA Cup and League Cup double, though they finished as league runners-up. Mourinho left Chelsea in September 2007, amidst reports of a rift with club owner Roman Abramovich.


Mourinho has also been a part of social initiatives and charity work, helping with a youth project, bringing Israeli and Palestinian children together through football and donating his “lucky” jacket to Tsunami Relief, earning £22,000 for the charity.

José Mário dos Santos Mourinho Félix, is the special one and this is a special simple sweet. This tastes even better if you make it the day before and leave it over night.

Preparation time: 20 mins

Cooking time: 5 mins, cooling time at least 1 hour

Home kit: Large bowl and large saucepan

Away kit: Large serving plate

Serves: Some


  • 100g butter
  • 1 tbsp. brown sugar
  • 3 tbsp. cocoa powder
  • 3 tbsp. golden syrup
  • 50g sultanas
  • 200g crushed Rich tea biscuits (I love Rich Tea biscuits)
  • 150g chocolate (for topping)


First half

Put some water into the large saucepan and the bowl on top, bring the water to a simmer. Melt butter, sugar, cocoa powder and syrup in the warming large bowl. Add the crushed biscuits and sultanas and stir well. Spread mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.

Second half

Melt the topping chocolate in the warmed bowl and spread over top of the first mixture. Allow to cool 45 mins.

Full time results

Cut into small (3cm) squares, stick on the serving plate. Eat.