Sweet, sticky, and wonderfully nostalgic — this golden syrup cake is comfort baking at its finest. The soft, buttery sponge and glossy syrup glaze make it perfect with a cuppa or served warm with a scoop of ice cream. It’s one of those simple recipes that fills the kitchen with the most irresistible aroma and never lasts long once sliced.
 
INGREDIENTS:
125g butter
60g golden caster sugar
60g soft brown sugar
200g golden syrup
225g self-raising flour
1 large egg
150ml milk
2 tbsp golden syrup (for glazing)
 
HERE’S HOW:
Preheat the oven to 160°C (fan 140°C) or Gas mark 3.
Line and grease a 2lb loaf tin with parchment paper.
Place the butter, golden caster sugar, soft brown sugar, and golden syrup into a medium saucepan.
Warm gently over a medium heat, stirring until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool for 10–15 minutes.
In a measuring jug, whisk together the milk and egg with a fork.
In a large mixing bowl, add the self-raising flour, then pour in the cooled syrup mixture and the milk mixture.
Beat together until smooth and well combined.
Pour the batter into the prepared loaf tin and bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
Once baked, brush 2 tablespoons of golden syrup over the top while the cake is still warm for a glossy, sticky finish.
Allow to cool completely before slicing.
 
Recipe by Peter Sidwell