Jun. 3rd, 2003

salixbabylon: (Default)
OK, so I'm completely ignorant when it comes to British foods.

Harry keeps eating treacle fudge, treacle tarts, treacle pudding... I've looked on the internet and through a whole shelf of cookbooks... and i can't find a definitive definition/explanation/substitute for treacle. Some sources say treacle = molasses. Some say treacle = golden syrup. Some say treacle = golden syrup with a hint of molasses flavoring. ARGH. How am I supposed to get this in California/what can I use as a substitute?

Plus - a tart that's syrup/treacle and bread crumbs in a pastry shell? Really? That's all? *skeptical*

Clotted cream - the stuff they sell on the British imports shelf at the local gourmet shop looks just foul... Something thick and beigey-pink in a watery jar. That's not what I remember eating as clotted cream as a tea shop in Wales. Am I mistaken?

Sometimes the urge to bake just hits me over the head... Unfortunately I always want to make something I've never had before, to know what it's like. But then I never know if I've done it all wrong.

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