Black treacle – Di

My ingredient is a half opened tin of black treacle.

My photographs are called “The Trick is to Rustle up a Treat”

I attach two images of my hidden treasure a limited edition tin of Lyle’s trick or treacle. Unearthed from the back of kitchen cupboard. With a BBE of 2015.

I used packaging from a parcel delivered today, to give the illusion of a jewel. The design has been enlivened by additional seepage of the treacle on to the base of the tin. It was covered by a plastic bin liner when placed there by me.

Chef’s Suggestion

I would use treacle in the same way as blackstrap molasses, for example in making baked beans from scratch. I like to use molasses, paprika and some kind of chilli condiment to liven up store-bought versions. If used judiciously I could imagine treacle working in small amounts in marinades or dressings too.

Treacle could definitely work in a sweet muffin recipe, particularly one with lots of additional spice such as ginger, nutmeg or clove.

Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
Wet ingredients
1 large egg
50g oil or 60g butter, melted and cooled
75g grated vegetables or apples/pears
150g yoghurt or 90g milk

Dry ingredients
75g white self-raising flour
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp spice if using
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g inclusions such as nuts, dried fruit, cheese

Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).

Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.

Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.

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