Treacle Charlotte
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my go to recipe when I want something warm and comforting without spending hours in the kitchen. Treacle Charlotte comes together in just 55 minutes from start to finish, making it perfect for a weeknight dessert or impromptu gathering. The golden syrup and treacle create this wonderfully deep, molasses flavor that feels fancy but honestly couldn't be simpler. I love that eggs provide natural protein and nutrients while keeping the cake incredibly moist, and the whole thing uses basic pantry staples you probably already have on hand.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 2 gbaking powder
- 1 gsalt
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 60 mlgolden syrup
- 120 mlmilk
- 20 mlheavy cream
- 1 mlvanilla extract
- 60 gtreacle
- null nullall-purpose flour, for dusting
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) round cake tin and dust it with all-purpose flour.
- 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour in the golden syrup and milk, and mix until the batter is smooth.
- 6
Pour the batter into the prepared cake tin and smooth the top.
- 7
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once the cake is cool, make the custard by heating the heavy cream and treacle in a saucepan over low heat, stirring constantly.
- 10
Strain the custard into a bowl and whisk in the flour. Cook over low heat, stirring constantly, until the custard thickens.
- 11
To serve, place the cooled cake on a serving plate, pour the custard over the top, and drizzle with a little extra golden syrup sauce.
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