Try The Water House Project's black treacle financiers, then check out our poached plum financiers and saffron panna cotta with blood orange.

This is an achievable recipe if you’re organised. The batter needs to be cold before piping, so you can make it ahead – and, with a quick bake time, you can cook them fresh when you want them.

Black treacle financiers recipe


  • 100g unsalted butter, plus extra for the tin
  • 50g black treacle
  • 60g icing sugar, plus extra to serve
  • 100g ground almonds
  • 50g self-raising flour
  • pinch of baking powder
  • 150g egg whites (about 5 medium)


  • STEP 1

    Melt the butter in a medium pan over a medium heat, swirling the pan occasionally for 5-6 mins until it turns brown and smells nutty. Remove from the heat, cool a little, and mix in the treacle. Set aside to cool to room temperature.

  • STEP 2

    Tip the sugar, almonds, flour, baking powder and a pinch of salt into a bowl, and mix together using a whisk, making sure there are no lumps or pieces sticking together.

  • STEP 3

    Slowly whisk in the egg whites until you have a smooth batter. Whisk the butter and treacle mixture into the batter, a little at a time, until it has all been incorporated. Scrape the mixture into a piping bag fitted with a large round nozzle. Chill for at least 1 hr or overnight until cold.

  • STEP 4

    Heat the oven to 180C/160C fan/gas 4. Butter a 12-hole rectangular silicone mold, or use an eight-hole muffin tin. Evenly pipe the mixture into the holes, so they’re roughly three-quarters full, and season each with a few flakes of sea salt. Bake for 10-12 mins. Remove from the oven and leave to cool for 2 mins before turning out. Sift over some icing sugar and serve immediately.

Alternative ways with black treacle


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