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> Recipes

Treacle recipes

Treacle

Treacle recipes

Treacle, or molasses as those over the pond like to call it, is an uncrystalised syrup made during the refinement of sugar. Usually used in cooking as a sweetener, it can also be used to marinate meat and fish or to make a sticky glaze.

Browse through our collection of treacle recipes for inspiration, including Shaun Rankin's famous treacle tart, treacle-cured salmon from Andy McLeish, and barbecued sticky ribs from Josh Eggleton.

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Treacle

22 recipes

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Soda bread with foie gras, red grapes and ginger

by Marcus Wareing

Caramel panna cotta with homemade gingerbread

by Josh Eggleton

Black treacle-cured salmon

Black treacle and chocolate porter pudding with porter custard

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Barbecued sticky ribs

by Josh Eggleton

by Shaun Rankin

Treacle-cured salmon

by Andy McLeish

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

by Robert Thompson

Treacle tart with blood orange

by Graham Garrett

Gingerbread-spice ganache

by Paul A Young

Confit line-caught cod with juniper ashes, butternut squash and liquorice sabayon

by Pascal Aussignac

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Barbecued sticky ribs

by Josh Eggleton

by Shaun Rankin

Treacle-cured salmon

by Andy McLeish

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

by Robert Thompson

Treacle tart with blood orange

by Graham Garrett

Gingerbread-spice ganache

by Paul A Young

Confit line-caught cod with juniper ashes, butternut squash and liquorice sabayon

by Pascal Aussignac

Glazed black salmon with celeriac remoulade

by Pascal Aussignac

Chocolate treacle tart

by Helen Jessup

Salmon marinated in treacle and whisky with fennel and apple salad

by William Drabble

Pork and foie gras sausage rolls

by Graham Garrett

Forced Yorkshire rhubarb trifle with rum soaked parkin crumbs

by James Mackenzie

Marcus's mince pies

by Marcus Wareing

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

by James Mackenzie

by Marcus Wareing

Barbecued pork chop with apple and endive

by Marcus Wareing

Salmon, treacle, beetroot and hazelnut

by Paul Welburn

Gingerbread soufflé with Granny Smith apple sorbet

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