Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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treacle a term which in Britain may be correctly applied to various sugar syrups including golden syrup obtained during the process of sugar-refining, ranging in colour from just about black to pale golden, is in practice used mainly of the darker syrups, brown or black, which are called molasses elsewhere.

Treacle tart is a favourite dessert in England. Treacle, of the dark sort, also appears in thunder and lightning.