Treacle recipes
Treacle is the British term for uncrystallised dark syrup, known as dark or blackstrap molasses elsewhere. It is used to give a rich, caramel flavour to sticky toffee pudding, ginger cakes, fruit cakes and sweets.
My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It seems redolent of ginger, cloves, allspice β and yet none of these spices are used. Itβs a miracle. I donβt understand it β but then, miracles are not to be questioned.
For this recipe you will need a 23x23cm/9x9in square baking dish or cake tin.
Each serving provides 589 kcal, 4.6g protein, 68.1g carbohydrate (of which 55.5g sugars), 32.6g fat (of which 20g saturates), 2.3g fibre and 0.67g salt.
More treacle recipes
Buyer's guide
Black treacle is available from supermarkets and health food stores. It is the almost-black residue gathered from the late stages of the sugar refining process after the sugar has been removed, and is less sweet than other types of treacle. It has a thick, viscous consistency, and is rich in vitamins, minerals and iron. It gives a distinctively dark colour, burnt caramel flavour and moisture to baked dishes.
Storage
Keep in a dark, dry cupboard.
Preparation
Use black treacle as a sweetener in cakes, breads, toffee, biscuits, sauces, casseroles and Christmas pudding; it can also be used to glaze and marinate meat. Alternatively, dissolve it in warm water or milk to make a drink. To measure treacle, rinse the spoon in hot water or coat with bland vegetable oil so that the treacle slips off more easily.