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.