Cakes call for syrup, black-eyed peas


March 15, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Treacle Sponge, which is a steamed pudding made with a dark or light syrup called treacle, and an unusual appetizer called Black-eyed Pea Cakes, to be served with salsa, will perk up any meal.

Mrs. David Baker of Bend, Ore., requested the recipe for Treacle Sponge which she had enjoyed in "North Yorkshire, England, and have not been able to locate here even after looking through every bookstore in our area," she wrote.

Responses were many and were very similar. Carol McCarthy from Bentonville, Ark., wrote that she was from Scotland and she often substituted molasses, honey, apricot or raspberry jam or marmalade for the treacle when necessary.

Gill Vining from Annapolis wrote "this is a favorite British recipe that has been around since the 1600s. Occasionally I'll come across a golden syrup in the international section of some supermarket or in Chadwicks, the British Shoppe in Annapolis."

Treacle Sponge

1/2 cup butter or margarine

1/2 cup sugar

2 eggs, beaten

1 cup self-rising flour

pinch salt

5 ounces milk

3 tablespoons treacle

Cream butter and sugar until fluffy. Beat in eggs, then fold in sifted flour and salt alternately with the milk.

Spoon the treacle into the bottom of a well-greased pudding mold or a heat-proof mixing bowl and cover with wax paper and steam in a saucepan for 1 1/2 hours replacing boiling water as it evaporates.

Or the dish may be put in a steamer over boiling water. Or, may be covered with aluminum foil and placed in an oven-proof dish or pan in water and cooked for 45 minutes in a 400-degree oven. It may be served with a custard or with this treacle sauce.

Treacle Sauce

4 tablespoons treacle

2 tablespoons water

juice of 1 lemon

Heat all in a double boiler 5 minutes and pour over the treacle sponge.


Black-eyed Pea Cakes, served with tomato salsa, was a hit with Donna Hinder of Aberdeen when she and her husband visited Kiawah Island, S.C. "The cakes were delicious," she wrote.

Beth Carpenter of Southern Pines, N.C., responded with a recipe which was given to her "by the Chef, with a heavy French accent, at Columbia's in Columbia, S.C."

Black-eyed Pea Cakes

8 ounces dried black-eyed peas

8 ounces dried black beans

1 cup chopped onion

2 (6- to 8-ounce) ham hocks

1/2 red pepper

1/2 green pepper

small dish corn bread (6-inch circle pan)

3 to 4 slices jalapenos, chopped

salt and pepper to taste

1/2 teaspoon cumin or to taste

1/2 cup fresh cilantro, chopped

white cornmeal

oil for frying

Soak peas and beans overnight. Then cook with 1/2 cup onion and ham hock until soft. Drain and let cool. Saute remaining onion and other vegetables. Place peas, beans and corn bread in food processor or thoroughly mix by hand. Mix in sauteed vegetables and spread mixture in a greased 9-by-13-inch baking pan. Bake in 350-degree oven until the mixture has slightly dried out. Remove from oven and form into small patties. Roll in white corn meal and fry in a small amount of hot oil.

Serve with salsa and sour cream.


2 cans tomato bits, drained

1 teaspoon pepper

2 teaspoons juice from jalapenos

1 teaspoon salt or to taste

3 slices jalapenos, chopped

1/2 cup fresh cilantro coarsely chopped

Place tomatoes in food processor with remaining ingredients. Process. Let stand at least 5 minutes to allow flavors to blend.

Recipe Requests

* Edmund L. Mitzel of Towson wants a recipe for a shortcake biscuit used to serve strawberries and cream on. "The biscuit was not sweet but was somewhat crusty," he wrote.

* Beulah Kresse of Baltimore lost her recipe for cherry cheesecake when she moved to a senior citizen apartment. She would appreciate help.

* Trudy Lambert of Jarrettsville is seeking the recipe for a meatloaf which she says was on a Quaker Oats box.

* Shelby Lambert of Towson wants a pumpkin cheesecake recipe.

* Matild Falck of Baltimore has lost a recipe for Pumpkin Chiffon Pie which she writes is baked, not refrigerated and with no gelatin.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings. We will test the first 12.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.