Old-English Treacle Tart: A Classic Recipe Revived

Treacle tart is a traditional English dessert known for its rich, sweet flavour.
Treacle tart emerged in the late 19th century in England. The tart became popular due to the widespread availability of treacle, a byproduct of the sugar refining process. Golden syrup, a type of light treacle, is commonly used in this dessert.
The classic recipe for treacle tart includes golden syrup, lemon zest, and fresh bread crumbs. The lemon zest adds a citrusy counterpoint to the sweetness of the syrup. Some variations may include other ingredients like ginger or cream, but the basic components remain the same.
While the traditional recipe remains popular, modern variations of treacle tart can be found. These might include additions like almonds, chocolate, or different types of citrus to add complexity to the flavour.
The tart typically consists of a shortcrust pastry base filled with golden syrup, lemon zest, and breadcrumbs. The filling is baked until set, resulting in a sticky, sweet, and slightly chewy texture.
Treacle tart continues to be a beloved dessert in England, enjoyed for its rich history and delicious taste. It’s a testament to the simplicity and enduring appeal of traditional British baking.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Pastry:
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
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I use a HYSapientia 24L Air fryer oven
@HYSapientia
I used a 9-inch bottomless baking tart tin. I lined it with baking paper on the bottom, making it easy to remove the tart.
For the Filling:
- 400g (14 oz) golden syrup (such as Lyle's)
- 2 tbsp Treacle or black molasses
- 50g Butter
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 beaten egg
- 3 tbsp milk or cream
- Pinch of salt
- 150g (5 oz) fresh white breadcrumbs
- Optional: a pinch of ground ginger
Baking the tart - 150C - 300F 20 ins
Air fryer 140C - 280F 20 mins
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PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and purchase. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support and thank you for considering using these links.

[@fishfootface]

"We need to take a reasonable slice, because it's a pudding." Wise words indeed.

[@BackyardChef]

Thank you. Best, Rik

[@alisonpovey1234]

My Gran used to make it and jam tart with clotted cream for tea on Sunday nights. I'd give anything to have those back. But, I have now made these memories for my grandchildren. I'm so glad to have them all near by. 😊😊😊

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@Cyndithia68]

We would have toast and drippin, followed by tart on Sunday too. Lol

[@user-np5vy4ds5o]

"Old fresh bread crumbs" ! 😂 i just love it! . You're a great chef and funny too. Thanks for another wonderful must try recipe.😊❤

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@safetyamsv3515]

Treacle Tart... Yum! A favourite from my primary school days. Another one for me to try! Thank You

[@BackyardChef]

Thank you. Best, Rik

[@rhysmaybrey7739]

Proper old fashioned English pudding. I’ll have custard though. 👍

[@BackyardChef]

Yes, great choice. Best, Rik

[@sheenaghbyrne4763]

Brilliant thank you - for some reason I couldn’t scroll down but have found it now - thankyou so much- I am going to make this tomorrow - my Mam used to make this when I was a child and it was divine - never lasted long - Thankyou again 👍👏

[@BackyardChef]

It's a sweet one! Good luck. Best, Rik@@sheenaghbyrne4763

[@wildwine6400]

I like it with ice cream too, I think it cuts the sweetness better with the cold contrast and creaminess

[@BackyardChef]

Agreed. Best, Rik

[@mariGentle]

Omg…Great idea

[@russscott646]

whats to say ? bake it hide somewhere n scoff the lot ,another recipe bringing joy to the dark windy northern nights👍

[@BackyardChef]

Now there's a plan, Russ. Best, Rik

[@christinaplaisted9563]

Oh my goodness took me back to my grandmother's kitchen , can almost taste that , thankyou ❤

[@BackyardChef]

Thank you. Happy memories. Best, Rik

[@kaymitchell3815]

Thank you for another classic tart ... you are so watchable! 😊👍... Kay 🇬🇧

[@BackyardChef]

Oh thank you! Watching ne getting bigger! Best, Rik

[@janegreen9340]

A pud from the days before everyone was afraid of carbs and fats!

[@BackyardChef]

Yes, Jane, as you can see by the viewing here, they are even scared to view it. Shame it's a fantastic pud, once every now and again. Best, Rik

[@DorothyWright-hl2uo]

An you substitute shortening for oil vegitable?

[@prarieborn6458]

How elegant1 Fit for afternoon tea with the Queen.. Queen Elizabeth II, much loved and admired, i am sure she would be honored to be presented with your creation, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@TimTernet0]

That looks exactly like the treacle tart my mum used to make 60+ years ago! Many Thanks Sir! I will make.

[@BackyardChef]

Great memories, hope you enjoy it. Best, Rik

[@TuckerSP2011]

I'm so enjoying your recipes Rik even though I am American. I definitely want to get some golden syrup and try it and other recipes you have shown. Great tip about brushing the bottom with egg wash to seal it and keep the crust crisp. Subscribed from New York.

[@BackyardChef]

Hope you enjoy making some. Best, Rik

[@kimquinn7728]

It's 8:30 at night and i want this now. Thanks a lot! I have learned so much about your pastry that i want to give it a go. I have never been able to make a home made pie crust. You give confidence! My friends are going to be so Happy!

[@BackyardChef]

Hope you enjoy. You got this! Thank you. Best, Rik

[@8.5gc-liber]

Oh wonderful delight. My Grandmother was an incredible cook. She cooked amazing desserts, stews, soups, fish dishes. I have not seen or tasted golden syrup tart since 1962 when she died. This is going to be made today. Thank you. Poachers stew was made with rabbit, sorrel, bacon, garlic and I think venison. Not found that receipe. One of many. Cooking style was mixture of Irish, French and English. Her croissants were light and buttery, heaven on a plate. Her hand written recipe book was lost during a move along with other stuff. Long gone.

[@BackyardChef]

Thank you. Best, Rik

[@hansdampf4055]

I really like this pastry! To conjure up something from such simple ingredients is just great. My mom always said, "Cooking with beef tenderloin and truffles is not difficult. Bringing something tasty and satisfying to the table with simple ingredients is art." Greetings from Bavaria 👍

[@BackyardChef]

Yes, I agree with her, Mums know best. Love to Bavaria. Best, Rik

[@nancyadamson286]

😊 Hello Bavaria 👋👋🤗. Isn't this yummy? Keep safe.

[@samjp3626]

I made this for afters on Easter Sunday for my family. I haven't made pastry in 30 years, but thought id try again, having always failed in the past. I followed the video to the tee, and then made the filling. The result was magnificent....one large, gloriously sweet & piquant flavoured treacle tart...(with the lemon juice). There were 4 adults & two young children, we all had a good portion, warmed in the oven, with I a dollop of vanilla Ice cream on top. There was still almost half the tart left. It was so tasty & the pastry was perfect! Thank you for reigniting my pastry enthusiasm again 😊

[@BackyardChef]

Thank you. Well done you. Best, Rik

[@sandyr1789]

Rik I am thoroughly enjoying your video presentations. Your baking skills are wonderful but your comments and your enthusiasm are delightful. Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@bosvigos9165]

I just spotted your cornflake tart, I rushed to see if you did this one too. Happy childhood memories, mum would make these usually on a Sunday. I will be making them soon. Thank you!

[@BackyardChef]

Hope you enjoy. Best, Rik

[@dimmium9761]

Οι συνταγές που κανείς είναι υπέροχες! Δεν έχουμε κάτι τέτοιο στην Ελλάδα. Θα προσπαθήσω να το φτιάξω! Καλή επιτυχία!

[@BackyardChef]

Σας ευχαριστώ πολύ, ελπίζω να το απολαύσετε. Με τις καλύτερες ευχές, Ρικ.

[@lkjefferson4722]

Back in the 60's my 90 year old neighbor made me the same pie without the bread crumbs and called it syrup pie. I love it. Excited to make your pie/puddin. Yum yum Linda, Kings, Oklahoma USA

[@BackyardChef]

Hope you enjoy it, Linda. Love to Oklahoma. Best, Rik

[@Catherine-Crevice]

My favourite pudding, alongside jam roly poly, chocolate sponge & custard etc! After watching you on here I find myself walking round the house saying "look at that" 🤣😂🤣 My taste buds are now tingling! 😋

[@BackyardChef]

Many folks are using my catchphrase now - I have it said to me when I'm out. Ha ha ha, Best, Rik

[@Cyndithia68]

My nan made roly poly with jam on Sundays, memories.

[@wildwine6400]

Egg custard tarts are always my favourite tarts 🤤😍 though I do have a weakness for lemon curd tarts

[@BackyardChef]

Love lemon curd tarts. Best, Rik

[@EdithWeston]

Oooo Lemon curd tarts... yummmmy .....@@BackyardChef

[@kathleenleslie5527]

Or even just old fashioned curd tarts. Yummy.

[@snedshill]

My mother used to make treacle--butter, golden syrup, molasses, and vinegar--for my sister and me as children. We'd break a piece off the slab for a treat.

[@BackyardChef]

Wow! Best, Rik

[@Cyndithia68]

Live in Canada now and I made this for my son a few years ago. He loved it. It is tricky to find English golden syrup but it’s out there, Walmart has it.

[@BackyardChef]

Thank you. Best, Rik

[@christinesmith7391]

A real smart tart. Drool!

[@BackyardChef]

Thank you. Best, Rik

[@ronaldworth4146]

Fantastic again Rik love this

[@BackyardChef]

Thank you. Best, Rik

[@daveevans1236]

Getting our hysapientia oven in a few weeks, can't wait to work my way through Rick's recipes 😂

[@BackyardChef]

You got this! Work away and more. Let me know what you make. Best, Rik

[@BackyardChef]

She wont be laughing mate when you serve it up! Let me know how you get on. Best, Rik@chadbridges4304

[@marie-ctunnicliff513]

Oh, that is totally amazing, all it needs now is a pot of tea and 4 Metformin. Honestly, that does look incredible and looks so easy to make. Thanks

[@BackyardChef]

Ha ha ha, thanks for sharing. Best, Rik

[@beverleypeacock]

You explain stuff so clearly..I have answers to questions I didn't even know I had..Thanks. And my Mum made treacle tart way back..Opoooooh it was yummy. Thanks

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@user-fg5sx8cl5h]

My mom's favorite yummy thanks for helping me to make blessings 🙌

[@BackyardChef]

Thank you. Best, Rik

[@ukrandr]

Another bygone classic. And Rik, the bottle of Mr. Walker's amber restorative on the shelf behind, well, you're the man. Cheers.

[@BackyardChef]

Thank you. Best, Rik

[@eddie1330]

My aunty Joan used to make that when I was a kid, absolutely delicious 😋 I must have a go at it Lol By the way I have just bought one of those air fryer ovens, today I made your steak bakes, thanks mate Eddie Harper South Wales UK

[@BackyardChef]

Thank you. Best, Rik

[@maryrobinson4619]

You made that pastry look so easy. I'm gonna give it a try. Thank you.

[@maryrobinson4619]

Rik I'm American so where can I get that golden syrup?

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@BackyardChef]

Probably online if no stores carry it. Amazon. Thank you. Best, Rik

[@Doug....]

Lovely. 😻 A recent comment said make a book of your super recipes. You could even add links to them on youtube in the book. A sure winner 👍👍

[@BackyardChef]

Thank you. Best, Rik

[@elvistcb77]

Brilliant Job Rik!

[@BackyardChef]

Thank mate - your pic Looks like my fav - in later years, nearly his final concert. Best, Rik

[@elvistcb77]

@@BackyardChef yeah he was great i love your channel rik! dont ever stop uploading

[@BackyardChef]

Thanks, Mate. I will try. Best, Rik@@elvistcb77

[@elvistcb77]

@@BackyardChef Thanks Rik Appreciate It Buddy!

[@mabelregimal5407]

You did are an amazing chef and teacher and I love the way you appreciate and enjoy the final product.

[@BackyardChef]

Thank you so much! Lets just keep everything simple on here - no need for fuss. Thank you. Best, Rik

[@hajshahzad5443]

Ooh very nice I hvnt had that for years ❤❤❤

[@BackyardChef]

Thank you. Best, Rik

[@catherineloftus1376]

I can remember eating treacle tart and custard, at school. O yes full of calories but worth every one of them, as a real treat. Cheers!!

[@BackyardChef]

This is delicious. Best, Rik

[@static_irony]

Thanks for the tip about reusing old baking paper. That's especially helpful for someone like me who hates having to get the measurements right for the round pie/tart tins

[@BackyardChef]

Glad it was helpful! Yes use it as many times as you can. Obviously, if its saturated in a sugary substance throw away. It will burn on the bottom of anything you make. Best, Rik

[@felicitywright791]

This looks fantastic! I'm fascinated about the pastry, though. I've never heard of putting vinegar in it before. Also, that's quite a rich pastry, with the addition of egg, and not a bog standard short crust. I'm going to have to try this. Thanks, Rik!

[@BackyardChef]

Thank you. Best, Rik

[@Nonsensically]

Are you a career chef/baker? You are better at explaining & teaching than most on tv today. Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@anthonyabbott5243]

Very nice, remember that at school.

[@BackyardChef]

It is really good! Best, Rik

[@debbiegardner8317]

Love love love your channel just found on you tube! I'm an old fashioned girl from Lancashire so these recipes proper floats my boat!

[@BackyardChef]

Debbie you are more than welcome - old fashioned always floats my boat. Best, Rik

[@debbiegardner8317]

Making your cheese and onion pie tonight!

[@debbiegardner8317]

Making your cheese and onion pie tonight!

[@debbiegardner8317]

Making your cheese and onion pie tonight!

[@BackyardChef]

Its nice with a layer of cooked onions in if you prefer more tasty. Best, Rik@@debbiegardner8317

[@faronsteele8754]

Yum yum

[@BackyardChef]

Thank you. Best, Rik

[@samjp3626]

That looks wonderful, I can taste it from here! Thank you 😋

[@BackyardChef]

My pleasure 😊Its a sweet one. Best, Rik

[@davidbrookes6633]

I made this couple weeks ago and turned out perfect (mind it was Ricks recipe) had with Cornish ice cream .now getting pestered by family to make some more

[@BackyardChef]

Great job! You made it! Thank you. Best, Rik

[@kirsiselei8703]

Oh no, another amazing recipe to do😂❤❤ Good thatcim going to stay with friend 2 months or so, i can make all of ur lovely recipes and dont have to eat all myself. Thankyou for this one too💕👋🇫🇮

[@BackyardChef]

Have fun! Don't eat too much! Best, Rik

[@kevowski]

That looks absolutely fantastic Rik.. If I wasn’t diabetic I’d be definitely making this. Thank you for sharing👌🏻

[@BackyardChef]

Don't go near it mate - It tastes amazing - very sweet! Best, Rik

[@carmenpenaranda5513]

Mmmm yummy and a clever way of recycling bread,thank you chef

[@BackyardChef]

So nice of you, thank you. Best, Rik

[@tonyboy6202]

I thought i was tripping for a second as i just watch the old school cheese flan video and u made the pastry and then i watched the treacle pudding vodeo and the it took me a minute to realise u used the video clip from the cheese flan video clip when making the pastry 😂

[@BackyardChef]

Thank you. Best, Rik

[@Julie-si3hi]

Oh my! Yum! This is one of my favourites 😍

[@BackyardChef]

Hope you enjoy. Best, Rik

[@belindagreen3870]

Rik this must be a great big favourite. However, for all of us living abroad, Golden syrup is so hard to find/expensive. I believe, it is very easy to make. If you have the time could you do a short video? I am sure you get hundreds/ thousands of requests! But please ... ❤❤❤

[@BackyardChef]

Thank you. Yes its very easy! As is treacle. Will try to list it. Best, Rik

[@belindagreen3870]

@@BackyardChef didn't know treacle was easy wow you live and learn. Ta Rik 💕💪💕

[@BackyardChef]

@@belindagreen3870 It is indeed - I have jars of it here actually on that shelf thing in the kitchen. Thank you. Best, Rik

[@belindagreen3870]

@@BackyardChef 💕

[@belindadunne4312]

I've never eaten this, but I'm going to try it. Your pastry and filling look perfect. 👍🏻

[@BackyardChef]

Thank you. This is sweet. Best, Rik

[@lizhannah8412]

Looks amazing. Another one for my to do list.

[@BackyardChef]

Hope you enjoy it! Best, Rik

[@toniapappan]

from across the great pond in southeast Georgia-USA!! TY for this recipe👩‍🦼

[@BackyardChef]

You are very welcome. Best, Rik

[@sandramurray300]

Thank you for sharing love treacle tart ❤

[@BackyardChef]

My pleasure 😊Best, Rik

[@lynnrushton7458]

I’m so glad I found you Rik ! …….will be making this tomorrow 😋👌

[@BackyardChef]

Welcome! Thanks you. Best, Rik

[@DerrickWhittle-mm7jz]

Lovely.

[@BackyardChef]

Thank you. Best, Rik

[@dpelpal]

Note to fellow Americans: You can get both Lyles Golden Syrup and treacle in the Brit section of your grocery store. If you can't find the british section, just ask the stockboy, "Where are the blue cans of Heinz beans?"

[@BackyardChef]

Thank you. Best, Rik

[@pollyester6639]

I absoloutly love watching your videos. I’ve got to try your pastry even with the vinegar got to try it. That pastry was something else.

[@BackyardChef]

It's so good! There will be a video explaining quite a lot about my pastry which will rock the pastry making world, bust the myths in a couple of days. Best, Rik

[@amandah4834]

Hi Rik your tart looks very tasty , I’ve made treacle tarts for years using my mums recipe just bread and treacle and it’s always lovely but I’m going to give your recipe a go next time and let her try it 😊thank you , Amanda xx

[@BackyardChef]

I hope she approves! Thank you. Best, Rik

[@kimdodd6677]

Yummy straight back to school❤❤❤❤

[@BackyardChef]

Custard? Thank you,. Best, Rik

[@mattaikay925]

Thanks Chef, everyone loved your rice pudding recipe - it was outstanding.

[@BackyardChef]

Great to hear! Thank you. It's Rik forget the chef I'm a home cook now! thanks for the respect - Just Rik.

[@StellaKenyon-jz6yn]

I melt the butter until chestnut in colour and leave to cool slightly before adding breadcrumbs. So, you don’t need the extra treacle for colour.

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@selfspiritualmastery]

Looks delicious 😋

[@BackyardChef]

Thank you. Best, Rik

[@mireadossantos4610]

I'll have to give it a try

[@BackyardChef]

Thank you. Best, Rik

[@matthewferroni6003]

LOVE. looks delicious. Please show us how you get a warm tart off the paper.

[@BackyardChef]

Sounds like you are having a couple of issues. Ok. Best, Rik

[@dodgybodger3124]

Great job Rik. 1 of my favourite puds. 👍

[@BackyardChef]

Thanks 👍Mate, Best, Rik

[@maggieclendenin6740]

Wow you're so right NO SOGGY BOTTOM

[@BackyardChef]

Always! thank you. Best, Rik

[@allenbrown8158]

Lovely desert

[@BackyardChef]

Cheers, Allen. Best, Rik

[@gavincardy8458]

Cheers bud am always getting these by post from your neck of the woods ''Lottie Shaw's'' going at this soon all ingredients I already have.

[@BackyardChef]

Its an easy one - good luck and save some money. Best, Rik

[@wwsuwannee7993]

I LOVE the traditional recipes. I don't have access to golden syrup. I'm thinking maybe maple syrup as a sub? I just don't want the maple to over power the dish. But...like you said, there's a bazillion variants all over the world eh :) Side note: the look on your face when you mentioned people making comments about "Your doing it wrong" cracked me up LOL.

[@BackyardChef]

The folks, all asking to see how you get a flan out of a bottomless tin - I'm amazed! Ive had over 30 requests to see how it comes out of the tin. Anyhow done! I agree probably the look was priceless. Best, Rik

[@jimmyreuben6919]

Mate that looks awesome I have only made it once but after watching this I should make it more. Would be interested if you would do a video on making clotted cream cos I definitely can't get it over here seems to have gone out if fashion Cheers

[@BackyardChef]

I'm talking with a dairy already mate. That could be happening. Best, Rik

[@eduanvansittert8603]

Great recipe! Thank you! May I ask where you are from? Your accent is very unique

[@BackyardChef]

I have been around the world - originally Yorkshire. Thank you. Best, Rik

[@Mark1405Leeds]

Looks a good method for pastry. I usually just use lard [never marg]

[@BackyardChef]

Good call! Best, Rik

[@mariGentle]

Great recipe, Can you tell me what that Phillips chopper for bread crumbs you are using please 🙏

[@BackyardChef]

Here you go amzn.to/3SN2mEf Best, Rik

[@mickrathome1]

Hi Rik, thanks for your recipes, could you let me know what the amounts of ingredients you use, many thanks Michael.

[@BackyardChef]

In the description, Mick. A full list. Best, Rik

[@hotoneinspai]

Perhaps you might like to have shown the alternative to leaving the overhang on the crust which to my mind, serves no purpose and is much easier to remove before baking?...I use the rolling pin, rolled over the edge ! 2 seconds, Job Done. Plus...I've been making Treacle Tart pretty much as you do including using a combining Treacle and Golden syrup mixed... for 50 years and yet... I've never, ever used an egg in the mix... Not saying I wont give it a try BUT... It made me look at a number of Other Chefs recipes...Not one used an Egg and or Milk in the filling? So: Please, could you explain why you do. I'm assuming it's to give a rise to the mix?

[@BackyardChef]

It does, Why should I cook anything like everyone else??? I cook and have for years my recipes my way with no BS from others. Simple really. We all have choices, use them! Thank you 😋 Best, Rik

[@sheenaghbyrne4763]

I can’t find the actual recipe in terms of quantities of the ingredients - I would love to make this

[@BackyardChef]

Full ingredient list in the description, scroll down a little

[@pamelacourtney8998]

👍👍 blessings all

[@BackyardChef]

Thanks. Best, Rik

[@pamelamarshall2887]

I wish I knew where to get one of those machines you used for making the bread crumbs.

[@BackyardChef]

I got online - try here amzn.to/4dA1Fq3 Best, Rik

[@lindak8664]

If you happen to see this Mr Backyard, what is the soft white shortening you are using?

[@BackyardChef]

I see everything - Bakers shortening made by Imperial. Best, Rik

[@schumi145gaby2]

😂😂😂😂well done, finger proof heat is the best way to do 😊

[@BackyardChef]

A vid on my pastry method coming in a couple of days - will rock the pastry world bust the myths. Best, Rik

[@shaygedam6406]

I'll make this in honor of Harry Potter ❤

[@BackyardChef]

Good job! Best, Rik

[@janwong9437]

I used to love making pastry by hand but it’s too much for my arthritic hands now so food processor it is

[@BackyardChef]

Good choice as always. Best, Rik

[@patricekanagy5898]

❤❤❤❤😊

[@BackyardChef]

Thank you. Best, Rik

[@xxFornaxx]

Do you have to include the lemon? Highly allergic so can't add .

[@BackyardChef]

No not at all - its in there to cut through the sweetness. Might change the flavour a little. Best, Rik

[@faithless73]

Loving your puds could you do tarmac and toothpaste x

[@BackyardChef]

Ha ha ha, thanks for the suggestion. Best, Rik

[@ZenonZolek]

What's the difference between treackle and golden syrup? Thanks Rik

[@BackyardChef]

Treacle and golden syrup are both sugary syrups, but they differ in terms of taste, colour, and processing. 1. Origin and Production: - Golden Syrup: It is made from the sugar cane or sugar beet during the sugar-refining process. It's a byproduct of making white sugar, where sugar is dissolved in water, filtered, and then evaporated to form a thick, golden syrup. - Treacle: Also a byproduct of sugar refining, but it is closer to molasses. Treacle is generally made during the later stages of sugar refining and is darker and has a stronger flavour than golden syrup. 2. Colour and Consistency: - Golden Syrup: As its name suggests, it has a golden colour, similar to honey, and a smooth, thick consistency. - Treacle: Darker, often a deep brown colour, and has a slightly thicker consistency than golden syrup. 3. Taste: - Golden Syrup: Sweeter and has a lighter, buttery taste. It's often used in baking and cooking where a mild, sweet flavour is desired. - Treacle: Has a richer, slightly bitter taste, similar to molasses. It's used in richer, more robust flavoured dishes, like gingerbread or Christmas puddings. 4. Usage in Cooking: - Both are used in baking and cooking, but their different flavours and consistencies mean they are not always directly interchangeable in recipes. So in summary, while both are sugar syrups, golden syrup is lighter in color and taste, whereas treacle is darker and has a more robust flavour. Best, Rik

[@ZenonZolek]

@@BackyardChef thanks Rik

[@mirandamom1346]

Rik, you mind reader. Last night I made breadcrumbs and popped them in the freezer. Now I know why!

[@BackyardChef]

Good Choice - I do that all the time too! Best, Rik@@mirandamom1346

[@kimdodd6677]

😋😋😋😋

[@BackyardChef]

Thank you. Best, Rik

[@carollewis5931]

Have you made lemon meringue pie 😮

[@BackyardChef]

Thank you. Yes on the channel. Best, Rik

[@angelabirch3574]

Hi Rik, just found you - its like being in the kitchen with you!! Could I please have the quantities for your traacle tart, please.

[@BackyardChef]

Thank you. Have you scrolled down or click on the "more" and more that opens all the description and a full ingredient list. Best, Rik

[@angelabirch3574]

Got it - thanks for getting back to me so quickly. I live in France and wonder if you do French cooking. I had boar recently! The town hunters and their families cook lunch for the locals once a year "giving back to the people" and from someone who hates hunting i really enjoyed the day - lunch started at 12pm and finished at 5pm - and the welcome and kindness shown to us by the hunters and their lovely families - even the little ones were serving and making sure we had all we wanted.

[@BackyardChef]

Sounds like an amazing experience. Thanks for sharing. Best, Rik@@angelabirch3574

[@Wiencourager]

I wonder how this would be with maple syrup

[@BackyardChef]

I would love to know that let me know if you make it. Thank you. Best, Rik

[@rumiengineer1977]

What are the proportions.? Please give measurements so we can follow your recipes. Thank you.

[@BackyardChef]

All in the description. Thank you. Best, Rik

[@janetwhite6724]

I weighed only three slices of medium bread and it weighed 180 grams so confused how you used seven slices and say it’s 150 grams.

[@BackyardChef]

Not all bread weighs the same. Thank you. Best, Rik