Black treacle naturally contains relatively high levels of sulphite (>100ppm, expressed in sulphur dioxide equivalent). until sugar crystals precipitate out) in a vacuum pan, forming a low-grade massecuite (boiled mass) which is centrifuged, yielding a brown sugar and a liquid by-product- treacle. The dark-coloured washings are treated separately, without carbon or bone char. When dissolved, the resulting liquor contains the minimum of dissolved non-sugars to be removed by treatment with activated carbon or bone char. Raw sugars are first treated in a process called affination. Treacle is made from the syrup that remains after sugar is refined. Triacle comes from the Old French triacle, in turn from (unattested and reconstructed) Vulgar Latin * triacula, which comes from Latin theriaca, the latinisation of the Greek θηριακή ( thēriakē), the feminine of θηριακός ( thēriakos), 'concerning venomous beasts', which comes from θηρίον ( thērion), 'wild animal, beast'. Historically, the Middle English term treacle was used by herbalists and apothecaries to describe a medicine (also called theriac or theriaca), composed of many ingredients, that was used as an antidote for poisons, snakebites, and various other ailments. Golden syrup treacle is a common sweetener and condiment in British cuisine, found in such dishes as treacle tart and treacle sponge pudding. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Treacle ( / ˈ t r iː k əl/) is any uncrystallised syrup made during the refining of sugar. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.Uncrystallized syrup made during the refining of sugar Treacle in a bowl Then just add to your baking as you would an egg. Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk) – 1tsp psyllium husk (optional but does add elasticity to baking) To make 1 flax egg you need the following ingredients: So to add the spice element to your plain white gluten free bread crumbs you simply add cinnamon (preferably sweet cinnamon if you can) and clove, but use the clove sparingly, it’s strong and can knock your socks off! You find cloves in a lot of Easter cooking too. Traditional Easter Spices are Cassia Oil which is a form of cinnamon extract that has been developed to take away the bitterness of the bark. With this adapted version you can omit the raisins and just keep the candied peel, or leave that out too and just add the spice.ĭon’t be afraid to play with the recipe, you really can make this to your tastes. For example, the Hot Cross bun version obviously has raisins in it. This does also give you control of what you do and don’t add. This too is fairly straight forward you just use 300g of plain gluten free bread crumbs and add the spice. How do I make this Spiced Treacle Tart without Hot Cross Buns? These are not vegan though and I’ve not tried making them yet with a dairy alternative and flaxseed egg so if you do make them vegan let me know how you get on.Īnother side note, I’ve also made this in a mini version with a richer sweeter pastry in my Mini Gluten Free Hot Cross Bun Treacle Tarts recipe. If you want to make your own Gluten Free Hot Cross Buns then I can recommend Laura’s recipe over on My Gluten Free Guide. For this recipe I used Just Gluten Free Hot Cross Buns that are also vegan (egg and dairy free, as I am intolerant to both). Not all are vegan too, so if this is an issue for you be mindful when adding to your shopping basket. You can purchase gluten free Hot Cross Buns in all supermarkets in the lead up to the Easter period. On average 4 buns will give you 300g of breadcrumbs. To make an Easter themed Treacle Tart, simply blitz 4 hot cross buns into breadcrumbs. Oops, I’ve gone off on a tangent again haven’t I? This year I decided that my craving for treacle tart could easily be spiced up a bit and so the Spiced Treacle Tart was born (I simply can’t help it, I have to tamper with a recipe and experiment!) The lovely thing about this recipe is that you can easily omit the spices and/or hot cross buns and hey-presto you have a Traditional English Treacle Tart! How do I make this Spiced Treacle Tart using Hot Cross Buns?
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