Two tins black treacle

noonesperfect

The Lyles website has recipes for sweet and savoury dishes using black treacle.

scuzz

WARNING!!!!!!!!!!!!!!!!!!!!
I once followed a recipe for cookies using this stuff. DON'T do it!!! The cookies were like bullets!!!

Angelraesunshine

kina wrote: »

I use it in gingerbread, this makes the soft style

think thats pretty much the same recipe as i use is fab

moanymoany

Parkin, parkin and parkin.

It is also nice on bread.

cheerfulness4

Ephemera wrote: »

or this...
http://www.tasteandsmile.co.uk/TasteAndSmile/Members/Recipes/RecipeSearch/default.htm

Just looked and there are some lovely recipes on there. Thanks for that.

This thread was very timely for me as I've also just found 2 tins of black treacle and not known how to make use of them.

It's going to be parkin and gingerbread in the lunch pack ups next week I think.

moanymoany

Don't forget, parkin should be left in a cake tin for a week before eating (some recipes say 24 hours). It needs this to get its sticky intensity.

Also, I am not best pleased with this thread. I now have to buy some black treacle to make parkin and have some on bread, two things I haven't thought about for years! I'm just off to look in my aunty's old recipe book to get a recipe!

:rolleyes:

Here is my aunty's own recipe, it was in the 'black' recipe book on a bit of paper.

Yorkshire Parkin
half a pound of flour
half a pound of oats or oatmeal
quarter pound of brown sugar
half a teaspoon of ground ginger
1 egg
8 oz treacle
4 oz lard
quarter pint of milk
half a teaspoon of bicarb

Mix together the flour, oatmeal and ginger.
melt the sugar, lard and treacle together
add half of the milk
mix the melted ingredients into the flour mix
add the egg and the bicarb dissolved in the rest of the milk
mix to a thick pouring consistency and put into a greased roasting tin
bake for about an hour in a moderate oven

It's a bit short on some details, but I remember it being square and squishy. I will use it in conjunction with another recipe to fill in the details - I've never been happy with 'moderate' oven. My aunty used to bake in the oven next to the open coal fire. She got the right temperature by putting her hand in the oven to feel the temperature and then either pushed more glowing coal into the little space or scraped some out - amazing!

cheerfulness4

I've just spotted that on the recipe MM... the parkin will have to be for the week after. The gingerbread will just have to improve as the week goes on.

cowboymum

:rotfl: Thanks so much for the recipes - I will definately try the gingerbread and Parkin. Not so sure about it on bread though but I might have to try it!

Amy

newlywed

Black treacle flapjacks with raisins in - yum!

NemoToad

Definitely make parkin it is the yummiest thing ever I might make some next week, it's something my mum used to make us a lot