Sticky Treacle Loaf Recipes

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
• In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
• In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the molasses and vanilla.
• One at a time add the eggs and scrape down the sides of the bowl.
• Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into the prepared pan and bake for 45-50 minutes.
• Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

STROOPWAFELS WITH TREACLE

Steps:

• Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
• Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
• Preheat a shallow waffle iron according to manufacturer's instructions.
• Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
• Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

STICKY TREACLE, GINGER & LIME CAKE

Steps:

• Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
• Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
• Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake - if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
• Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
• In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it's too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week - it tastes great on the day it's made, but even better after a day or two in the tin.

TRADITIONAL IRISH TREACLE BREAD

Steps:

• 1. Pre-heat oven to 200c/400f.ligth dust a flat baking sheet with flour. Leave the tin of treacle in a bowl of warm water for a few minutes, this will help soften treacle and make it easier to spoon out of tin. Heat the treacle and butter milk in a low heat just slightly warm .
• 2. Mix all dry ingredients together in a bowl. Add sufficient liquid to mix ,to a soft dough then onto a floured surface and lighting knead. Shape into a round circle, place onto the flat baking sheet and make a cross on top of dough with a knife.
• 3. Place into pre-heated oven and bake for about 40 minutes. Treacle bread is a traditional Irish favourite. When baked the bread will have a hallow sound if trapped on the base. cool on wire tray for 5 minutes.
• 4. Then get a clean ,dry tea towel and wrap the treacle bread up in it, this will help to give a softer crust on your bread..
• 5. NOTE= when completely cooled serve with a spread of butter and a cup of tea....:)