If you read my Christian Regency Romantic Suspense novel, Lady Wynwood’s Spies, volume 2: Berserker , you will have noticed that Miss Tolberton brings humble treacle buns to eat with tea at the church. Not only that, but the treacle bun appears in a surprising way in Lady Wynwood’s Spies, volume 3: Aggressor . I got the idea for treacle buns from looking through old cookbooks from the 1800s. Commercial dry yeast cakes for making breads were not available until 1825, which is 15 years after the date of my book, so most breads during the Regency period were made with sourdough starters. “Black treacle” is the same thing as molasses, and was mentioned in cookbooks published during the Regency period, but in those books, I couldn’t find a recipe for treacle bread or treacle buns or brown bread. This seemed a bit strange to me since brown bread (made with whole wheat and black treacle) has been around since before the Regency period, but I am guessing that it was such a common food, m