Treacle

Treacle

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From
Encyclopedia of Food and Cookery

A by-product of sugar refining; it is the fluid left after sugar cane has been processed.

There are two types of treacle: black treacle, which closely resembles molasses but is sweeter, and light treacle, better known as golden syrup. Light treacle is used in the filling for the nursery favourite treacle tart. Black treacle enhances the flavour of rich fruit cakes, puddings and gingerbreads. It can also be used in barbecue sauces, or indeed any recipe calling for molasses.

Treacle is obtainable from most good supermarkets, health food shops and delicatessens.

See also Ginger: Rich Ginger Cake.

Ingredients

Quantity Ingredient
see method for ingredients

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