Molasses

Molasses: This is the dark-ebony syrup that’s left over after sugar has been refined – in unrefined sugars the molasses is included in different degrees.

It’s very concentrated, so only a little is needed. When I first started cooking you could buy dark (as opposed to golden) syrup. Now it’s no longer available, but a little molasses added to golden syrup gives the same effect. One important point, though: now that molasses is widely available, always use it in place of black treacle in recipes – more expensive, but lots more rich, luscious flavour.