Golden Syrup Loaf Cake

Golden syrup has been made in London since 1881 and is a sticky golden syrup that is great on toast, pancakes and great for baking.

This cake is really delicious with a cup of tea or warm with some custard. It tastes like a steamed syrup sponge cake but is much quicker to make. The cake is really light and fluffy and one slice is never enough!

If you keep the cake for a few days wrapped in parchment and foil the taste and texture get even better!!! If you can wait that long?

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To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin.

In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

In a measuring jug put the milk and egg and mix together with a fork.

In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.

Pour the batter into the prepared tin then bake for 60 minutes or until a cake tester comes out clean.

Use approx 2 Tbsp of golden syrup and brush on the top of the cake and then leave to cool.

Golden Syrup Loaf Cake

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 60 minutes

Ingredients:

125g Butter

60g Golden caster sugar

60g Soft brown sugar

200g Golden syrup

225g Self raising flour

1 Large egg

150ml Semi skimmed milk

2 Tbsp Golden syrup for glazing

Method:

1. Pre-heat the oven to 160 degrees centigrade (140 fan).

2. Line and grease a 2lb loaf tin.

3. In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

4. In a measuring jug put the milk and egg and mix together with a fork.

5. In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.

6. Pour the batter into the prepared loaf tin.

7. Bake for 60 minutes or until a cake tester comes out clean.

8. Take 2 Tbsp of golden syrup and brush on the top of the cake and then leave to cool.

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Sarah’s extra slice…….

These cakes actually get better and stickier after a few days if you can leave them that long!

It tastes great warm with custard too!!

Easy to freeze.