I can still clearly remember my first encounter with Golden Syrup. I’d seen the infamous tin in Granny’s baking cupboard but it wasn’t until we first tried baking what would become my favourite cookie recipe that I really tasted this gold elixir. It’s a staple in British baking and most definitely the star ingredient of this Golden Syrup Cake.
There really isn’t anything quite like Golden Syrup and it pains me to think it’s not readily available all over the world. But if there’s one international ingredient you pay excessive shipping cost, let it be this! And let your first recipe be this indescribable Golden Syrup Cake.
GOLDEN SYRUP CAKE
Write a reviewSave RecipePrint
Prep Time20 min Cook Time1 hr
Ingredients
100g Butter
50g Caster Sugar
50g Soft Brown Sugar
200g Golden Syrup
200g Self-raising Flour
1 Eggs
150ml Milk
2 tbsp Golden Syrup
Instructions
Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 2lb loaf tin with grease-proof paper.
Place the butter, syrup and sugars into a medium pan and heat gently until the ingredients are just melted together, stirring occasionally. Once melted together, set aside and allow to cool for at least 10 minutes.
In a small bowl/jug, beat the milk and egg together. Set aside.
In a large bowl, sift the flour. Add the egg/milk mixture and the cooled syrup mixture and beat until combined and you have a lump free batter.
Pour the mixture into your pre-lined loaf tin.
Bake in your pre-heated oven for around 1 hour until golden on top and a skewer inserted comes out clean.
Leave to cool for 10 minutes before poking the cake all over with a skewer and spreading 2 tablespoons of golden syrup over the top.
Allow to cool completely before serving. For best results, leave the cake in the greaseproof lining & add a piece of extra greaseproof paper to the top, before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.