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Mollasses

Lyn's picture

Mollasses (post #58688)

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Every October I buy black treacle to put in to the Christmas cake. Has anyone any good recipes they want to share to use up the rest of the jar?

MEAN_CHEF's picture

(post #58688, reply #1 of 5)

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The garbage

Gerard's picture

(post #58688, reply #2 of 5)

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Treacle tart
You will need to use a 28cm - 30cm (11-12in loose bottomed tart tin.

Sweet Lemon Pastry

300g (11 0z) unsalted butter, very cold and cut into 1-2cm (1/2 inch) cubes
500g (18 oz) plain flour
2 teaspoons finely grated lemon zest
200g (7oz) icing sugar
1 egg, lightly beaten
50 ml (1 3/4 fl oz) cold milk

Filling

4 eggs
Finely grated zest and juice of 1 lemon
550 ml (19 fl oz) treacle
450 ml (15 fl oz) double cream
150g (5 oz) brioche crumbs (or bread or croissant crumbs)

Method: Pulse butter and flour in a food processor for 1 minute, then add the lemon
zest and icing sugar and pulse for 10 seconds. Add the egg and half the milk and
pulse until it forms a ball. It is important not to overwork the pastry as it will
toughen - if it is too dry add a little more milk. Remove the pastry and knead it
gently for a few seconds, then wrap it in clingfilm and leave it in the fridge for 30
minutes.
Take the base from the tart tin and press the pastry onto this, spreading it with the
back of your hand. Dust the worktop and pastry with flour and roll the pastry out
into a circle until it is 3-5mm (1/10 1/5) thick; the circlee should be large enough to
cover the sides of the tin. Carefully lift the pastry gently into the tin, trim off any
excess and put the case in the fridge or freezer for at least an hour. Then line the
pastry with baking parchment, fill with cooking beans and bake for 15 minutes in an
oven that has been preheated to 180C/350F/Gas 4. Remove the beans and the paper
and cook for a further 10-15 minutes until the case is an even golden colour.
For the filling, set the oven at 160C/320F/Gas 3. Whisk the eggs, lemon juice and
zest for half a minute, then add the treacle and cream and whisk until the mixture
emulsifies. Finally, add the crumbs and mix well. Pour the mixture immediately into
the precooked tart case, place on a baking tray and put in the oven. Check after 35
minutes. The tart is cokked when the filling has gone golden and slightly puffy. Rock
the tart on its tray: it should wobble but show no sign of uncooked filling. If it does,
return to the oven until done.

There may be extra mixture that doesn't need to be used, so don't fill the tart shell
too full as it will overflow and stick the tart to the tin. It will be impossible to remove
without ruining the crust so take care.

mica's picture

(post #58688, reply #3 of 5)

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Well, this one uses only 1/4 cup, but it's a start! (And they taste fabulous)

Fresh Ginger Cookies

2 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

3/4 c. butter (room temperature)

1 c. sugar (plus more for rolling)

2 tbsp. grated fresh ginger

1 egg

1/4 c. molasses

Combine flour, soda and salt.

Beat butter, sugar and ginger until light and fluffy. Add egg and molasses. Beat in flour mixture until just combined.

Chill at least one hour.

Heat oven to 350. Roll dough into 1 inch balls (or smaller) then roll each one in sugar. Place 2 inches apart on ungreased baking sheets. Bake until edges start to brown, about 15 minutes. Let stand on baking sheets for 1 minute then remove to racks.

EM_'s picture

(post #58688, reply #4 of 5)

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Molasses is great to use in baked beans, fresh gingerbread, and if you are a bread maker, it can be used in any of the dark breads as a sweetener. Also.... ginger snaps, gingerbread men cookies during the holidays. We Southerners love biscuits with butter and molasses. This is the ultimate comfort food from my childhood. Grandmother's house was the place to count on having it. To answer the other post regarding pantry staples, molasses and honey are high on my list.

Chiffonade_'s picture

(post #58688, reply #5 of 5)

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The gingerbread cookies and cake, and the dark bread recipes are definite possibilities for your surplus molasses/treacle. However, for more ideas, go to www.breadrecipe.com, www.cakerecipe.com, and www.cookierecipe.com and put in the word "molasses" in the key search word field. You might also try a search with the word "treacle" in it on all 3 sites, but your results will be limited unless the minds at these three sites are Brits or Aussies...Happy Hunting!!!