In 1921 Lyle's business merged with Tate, a sugar-refining firm founded by Sir Henry Tate in 1859, to become Tate & Lyle.
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In Germany, a similar product called Zuckerrübensirup (literally "sugar-beet syrup") is a popular spread, especially in the western part of the country around Cologne.
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In 1883, Charles Eastick, a chemist at the Abram Lyle & sons (now part of Tate & Lyle) refinery in Plaistow formulated how it could be refined to make a preserve and sweetener for cooking.
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Monte Carlo: a raspberry and cream fondant sandwiched between two golden syrup, honey and coconut biscuits.