The Grocer: Treacle
Those who pored over Enid Blyton’s magical children’s stories in their youth, or even the Harry Potter series, will be familiar with the ingredient of treacle. The sugary syrup may be from a place of yesteryear, but it still holds an important role in the heart of dessert creators.
Treacle is actually a British generic term that refers to any syrup created during the process of refining sugar. It’s uncrystallised and forms into a thick gloop of sweetness, replacing condiments such as honey in baked recipes. This means the term ‘treacle’ can refer to molasses, heavenly golden syrup or just the tins of black treacle.
There are generally two types of treacle – light and dark. Light is most commonly golden syrup, which is incredibly sweet and buttery in flavour. Black treacle has a slightly burnt caramel flavour and is most often used to create toffee, as well as glazes, sauces and stews. Black treacle is formed from later boilings of sugar reduction.
Treacle can be bought in tins (with a particularly delicious creation from golden syrup makers, Lyle’s) at most supermarkets. Use a spoon to spread a good dollop over porridge or pancakes, or add straight to cake batter. We like the look of this treacle tart and this spiced treacle loaf to give the sticky product a whirl.
Image via Vintage Food Packaging.
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