Treacle Charlotte

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8in) round cake tin and dust it with all-purpose flour.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. 3

   Beat in the eggs one at a time, followed by the vanilla extract.

4. 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. 5

   Pour in the golden syrup and milk, and mix until the batter is smooth.

6. 6

   Pour the batter into the prepared cake tin and smooth the top.

7. 7

   Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

9. 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. 10

    Strain the custard into a bowl and whisk in the flour. Cook over low heat, stirring constantly, until the custard thickens.

11. 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.