Eddie Holmes’s Treacle Toffee

Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Generously grease a Swiss roll pan with butter.


  • 175 g / 6 oz butter, plus more for the pan
  • 2 tbsp treacle
  • 2 tbsp malt vinegar
  • 450 g / 1 lb soft brown sugar
  • 2 tbsp (double) cream


    Put the 175 g / 6 oz of butter in heavy-based pan and melt over a moderate heat. Add the treacle, vinegar and sugar with 2 tablespoons of water. Bring to the boil and boil rapidly, stirring with a wooden spoon to prevent burning. Test a teaspoon of the mixture in cup of cold water; if it hardens immediately, it is ready. Stir in the cream and pour into the prepared pan. When very cold, mark out into squares.