Toffee Charlotte

Instructions

1. 1

   Preheat oven to 200\u00b0C. Line a 23cm (9in) round cake tin with parchment paper.

   Tip: Use a serrated knife to smooth the parchment paper.

2. 2

   In a medium saucepan, combine the butter, caster sugar, brown soft sugar, and 50ml of milk. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid boiling the sugar mixture.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115\u00b0C on a candy thermometer.

   Tip: Remove from heat and carefully whisk in the toffee bits until they are fully incorporated.

4. 4

   Pour the toffee mixture into the prepared cake tin and smooth the top.

   Tip: Allow the toffee to cool and set.

5. 5

   In a large bowl, whisk together the flour, baking powder, and salt.

   Tip: Use a whisk or fork to incorporate air and lighten the mixture.

6. 6

   In a separate bowl, whisk together the milk, eggs, and vanilla extract.

   Tip: Use a fork to break up any lumps in the eggs.

7. 7

   Pour the flour mixture into the egg mixture and whisk until just combined.

   Tip: Be careful not to overmix.

8. 8

   Pour the custard mixture over the cooled toffee and smooth the top.

   Tip: Use a spatula to create a decorative border.

9. 9

   Bake for 25-30 minutes, or until the pastry is golden brown and the custard is set.

   Tip: Avoid overbaking, as this can cause the custard to curdle.

10. 10

    Remove the cake from the oven and allow it to cool in the tin for 10 minutes.

    Tip: Run a knife around the edges of the cake to release it from the tin.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Allow the cake to cool completely before serving.