What recipes call for BLACK Treacle please?!
Also any other ideas would be great.
THANKS!
Answers: I know it can be used in a fruit cake, but I don't have a recipe for one, so I'd like a simple one please.
Also any other ideas would be great.
THANKS!
Here's a fruit cake using black treacle:
175 gram Butter
1 tablespoon Brandy
50 gram Mixed peel chopped
50 gram Glace cherries quartered
225 gram Currants
50 gram Ground almonds
50 gram Black treacle
? teaspoon Baking powder
? teaspoon Ground mace
225 gram Plain flour
4 Eggs
175 gram Caster sugar
2 teaspoon Lemon juice
Makes one 20 cm (8 inch) cake
Set the oven to 180 °C / 350 °F / Gas 4. Grease and line a 20 cm (8 inch) round cake tin.
Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs together in a bowl set over a pan of hot water then beat into the butter mixture.
Sift together the flour, mace and baking powder and fold into the butter mixture, alternately with the treacle and ground almonds.
Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice. Turn the mixture into the prepared tin and smooth over the top.
Bake for 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack.
How about scones?
755g (1lb 10oz) Self Raising Flour
235ml (8fl oz) Milk
110g (4oz) Butter
2 tbsp Black Treacle
2 tsp Bicarbonate of Soda
4? tsp Cream of Tartar
1 tsp Ground Cinnamon
? tsp Salt
? tsp Ground Allspice
? tsp Ground Cloves
? tsp Ground Nutmeg
? tsp Ground Ginger
Pre-heat oven to 220°C: 425°F: Gas 7
Lightly grease a baking tray.
In a large bowl, sift together flour, baking soda, cream of tartar, salt, cinnamon, allspice, cloves, nutmeg and ginger.
Cut in butter with a knife.
Combine milk and black treacle in a small bowl.
Stir into flour mixture until moistened.
Turn the dough out and knead gently, but do not overwork.
Roll dough to a thickness of about half an inch.
Cut out rounds with a medium biscuit cutter.
Place pieces on the prepared baking tray, so that they are not touching.
Bake for 10 to 12 minutes.
Turn out on to a wire rack to cool slightly before serving..
For soft scones, cover with a dry cloth for 10 minutes.
For crisp scones, do not cover
HAM IN COCA-COLA
Nigella: "This recipe is from How to Eat, with some rejigging (just because it's not in my nature to leave completely alone) and I don't apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I'd heard, and read, about this culinary tradition from the deep South, but wasn't expecting it, in all honesty, to be (in all honesty) good. The truth is it's magnificent, and makes converts of anyone who eats it. But, if you think about it, it's not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don't bothering with the glaze but just leave it for longer in the bubbling Coke instead."
Ingredients:
2kg (4.4lbs) mild-cure gammon (type of bacon/ham)
1 onion peeled and cut in half
2 litre-bottle coke
for the glaze
handful cloves
1 heaped tablespoon black treacle (molasses)
2 teasps English mustard powder (could substitute 2 tsp. Very hot English mustard)
2 tablespoons demerara sugar( turbinado sugar)
Instructions:
I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
Serves 8
http://www.channel4.com/life/microsites/...
SWEETCORN PUDDING
Nigella: "This isn't pudding as in desert, but pudding as in rich, heavy, airless souffle. I suppose nothing's to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat, and I have Gaby SURNAME TO COME, to thank for it.
There's something particularly gratifying in specifying a can of creamstyle sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress- free tea, one that's likely to be eaten, not pushed whiningly to the side of the plate."
Ingredients:
5 eggs
510g can sweetcorn, drained
418g can creamed sweetcorn
300ml (1cup, 4TBSP) full fat milk
300ml (1cup, 4TBSP)double cream
60g (0.6 cup US)plain flour
1/2 tsp baking powder
1/2 teaspoon salt
Instructions:
Preheat the oven to 190 C/gas 5 and butter an ovenproof dish - and I use my old, scuffed pyrex one which measures 33cm x 25cm.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.
Serves 8
http://www.channel4.com/life/microsites/...
I am a former chef from Canada and I really like it over molasses in cooking, not the heavy sulfurey taste, I use it in gingerbread, fruitcakes, Xmas pudding, american style BBQ sauce, the real treacle tart and in making my mincemeat, I use not any fat but all fruit, and it helps with the breakdown of the mixture, I use a small amount of alcohol and let it sit for 4 months, I do it the first week of September and keep it my celler were it is cool (under the stairs).
Any place you would use molasses, even golden syrup, I use Lyles here in Canada,I have not had a tin of treacle in a while as I can get molasses at t Bulk food store in a self-service container.