Black treacle ice cream: Lawrence Murphy

Tate and Lyle’s Golden Syrup in the green tin has to be one of the most iconic ingredients in any kitchen.

Black treacle ice cream by Lawrence Murphy
Black treacle ice cream by Lawrence Murphy

It’s hard to believe that the design of the tin has hardly changed since 1883 with exception of the weights being written in a metric value.

Steamed pudding with golden syrup must be high on the list of best ever school puddings. Or maybe it’s treacle tart, which was good enough to catch children with in Chitty Chitty Bang Bang.

Black treacle, which is similar to molasses, first made an appearance in 1950. Recently I have been cooking joints of pork in black treacle and roasting parsnips in it to go with venison.

The sweet bitterness works beautifully in this ice-cream recipe which would be delicious with a sticky ginger pudding.


280ml milk

280ml double cream

110g caster sugar

125ml egg yolks

2 tablespoon black treacle


1. Heat the milk and cream together in a large saucepan. As it comes to the simmer take off the heat.

2. Whisk the sugar and egg yolks together in large bowl and then slowly pour in the heated cream mixture.

3. Return the mixture to a clean saucepan and slowly cook on a low heat until the mixture reaches 80C.

4 Remove from the heat and whisk in the treacle.

5. Cool and churn in an ice cream machine.

6. Freeze until you want to use it.