Black treacle - best before date

Ronankfan

I would use it too!!!!

comping_cat

As long as it looks and smells ok, i would use it!!!! and as long as the tin is ok as well, just got to the bottom of some golden syrup (not sure of the date on it) and the tin looked like it was going rusty (must be damp in my cupboard ) so i didnt use it!!!!

Chipps

Treacle is sugar and can't go off - it is a preservative. As catowen said, if the tin is rusty it's probably not a good idea, but otherwise no problem.

hardpressed

As for Howard Carter we all know what happened to him! Is he the first recorded death from 'Flapjack Poisoning'? Before sell by and use by dates were invented we trusted our nose, if it smelled ok, then it probably was ok. I'd be a bit carefull with meat and fish and perishables but most other things I don't worry too much about, just for myself, I wouldn't give it to anyone else. Treacle and golden syrup just goes sugary.

SD53

Rather a long time since this topic first surfaced but....I just opened an out of date tin of black treacle and as I started to loosen the lid it exploded with an almighty bang! Luckily the lid didn't hit me in the face but it went a fair distance! The contents still tasted and looked ok so the Easter cake is in the oven....although it has overflowed the baking tin!

I noticed the treacle tin does have a warning that pressure can build up in out of date tins.....made for a memorable baking session!

dibblersan

mmm...

can someone post a recipie for treacle pud/cake - I can't steam (never goes right and the boiling water puts me off)

I'm really liking traybakes atm so I'd also be very happy to see a black treacle happy sticky tray mess. (though my waistline might not)

JillS_2

thriftlady wrote: »

This has always puzzled me too,after all preserving and pickling were a way of storing foods through the winter before refrigeration so why do we need to store them inthe fridge?

Sugar is a preservative and lasts for ever hence Howard carter's flapjacks !

Manufacturers are often using less of the preserving ingredient - sugar, salt, vinegar - either to cut costs or because tastes have changed, e.g. less sugar in jam, acetic acid content of vinegar is too low to preserve the contents for long, less salt in brine because otherwise it makes the food too salty. This results in the food not keeping for as long as it used to.

zippychick

dibblersan wrote: »

mmm...

can someone post a recipie for treacle pud/cake - I can't steam (never goes right and the boiling water puts me off)

I'm really liking traybakes atm so I'd also be very happy to see a black treacle happy sticky tray mess. (though my waistline might not)

Not exactly what you asked for but this cake uses black treacle and it's devine! :j

You may find some other ideas in the treacle thread

Zip

Sublime_2

If it tastes fine, and the tins not rusty, it'll be fine.

dibblersan

zippychick wrote: »

Not exactly what you asked for but this cake uses black treacle and it's devine! :j

You may find some other ideas in the treacle thread

Zip

Used to be given parkin pigs for halloween from an elderly couple on my grandmothers close.

Always (casually) wondered what went into them.

thank you - and I think this will traybake.

edit - i can't even post links when i'm quoting :rotfl: