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.
Exceptionally moist, tooth-achingly sweet and the familiar comforting taste of Golden Syrup – what more could you ask for in a cake? Oh that’s right, easy to make too!
It’s not often that baking improves with time – aside from the likes of Christmas cake and Black Bun – but this Golden Syrup Cake is best made a little in advance of when you plan to eat it. Don’t get me wrong, it’s delicious straight from the oven but it’s even better after a few days, allowing the flavours to deepen and the glaze of golden syrup to sink in.
Whether you decide to make this to slice up amongst friends or as a dessert with a scoop of ice cream or a generous helping of custard, I promise you’ll be asked for seconds and to share the recipe.
Golden Syrup Cake
- 100 g Butter
- 50 g Caster Sugar
- 50 g Soft Brown Sugar
- 200 g Golden Syrup
- 200 g Self-raising Flour
- 1 Eggs
- 150 ml Milk
- 2 tbsp Golden Syrup
- 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.