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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, ...

The first time I ate treacle pudding, the steamed syrup-soaked sponge cake, in England, I was speechless. How a country could sit on a culinary secret like that and never breathe a word about it to ...