Black Treacle is one of those ingredients that you use a little bit of to make parkin or Christmas pudding, and then half a tin of it sits in your cupboard (usually hidden at the back!) until the year after. But there are so many other exciting, delicious and interesting recipes you can also use in it! I’ve featured some of the recipes I’ve made with it below and also gathered some other ideas from around the internet you may like to try…
Parkin – Uses 100g Black Treacle
A traditional sticky moist cake flavoured with ginger and black treacle that originated in the North of England, it’s perfect for cold Autumn nights.
Parkin Cupcakes with Toffee Buttercream & Popping Candy – Uses 100g Black Treacle
Using the same parkin recipe as above, I baked it in cupcake cases and added toffee buttercream and chocolate with popping candy in to represent fireworks.
Sticky Ginger & Lemon Drizzle Cake – Uses 140g Black Treacle
A very rich and moist cake, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this cake, it is truly amazing!
Gingerbread Bonfire Cake with Salted Caramel Sauce – Uses 340g Black Treacle
Made with black treacle, dark brown sugar and even some Guinness for good measure. This cake has been described as ‘Bonfire Night in a cake’ It’s a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for! It really is the perfect cake for Bonfire Night.
The simple one:
Black Treacle Flapjacks – Uses 113g Black Treacle
Make flapjacks with black treacle instead of golden syrup for a more intense flavour.
The difficult one:
Orange Custard Souffle with Banana and Toffee Sauce – Uses 6 tbsp Black Treacle
Souffle is notoriously difficult, but this sounds worth the effort!
The savoury one:
Lyle’s Beany Goulash – Uses 2 tbsp black treacle
Described as a “A delightfully hearty and warming beany stew to keep you going through the colder autumn and winter months.” There are more savoury ideas on the Lyle’s website.
The bread one:
Mixed Seed Rye Bread – Uses 75g Black Treacle
A basic dough recipe, but with a twist on the flavours. Make sure to use tepid water as it’s not specifically stated in the recipe.
The my favourite one:
Gingerbread Cake with Orange Icing – Uses 225g Black Treacle
This sounds so tasty and a great combination of flavours, it’s on my ‘to bake’ list!
The traditional one:
Treacle Toffee – Uses 115g Black Treacle
A very traditional Bonfire Night treat, be careful when making this as the treacle gets very hot!