by Nigella Lawson

My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It seems redolent of ginger, cloves, allspice – and yet none of these spices are used. It’s a miracle. I don’t understand it – but then, miracles are not to be questioned.

Equipment: You will need a 23x23cm/9x9in square baking dish.


Buyer's guide

Black treacle is available from supermarkets and health food stores. It is the almost-black residue gathered from the late stages of the sugar refining process after the sugar has been removed, and is less sweet than other types of treacle. It has a thick, viscous consistency, and is rich in vitamins, minerals and iron. It gives a distinctively dark colour, burnt caramel flavour and moisture to baked dishes.


Keep in a dark, dry cupboard.


Use black treacle as a sweetener in cakes, breads, toffee, biscuits, sauces, casseroles and Christmas pudding; it can also be used to glaze and marinate meat. Alternatively, dissolve it in warm water or milk to make a drink. To measure treacle, rinse the spoon in hot water or coat with bland vegetable oil so that the treacle slips off more easily.