I’m not sure what made me make this but although I had seen one or two recipes about I decided to wing it a little and make up my own. I kept my fingers crossed it worked but its all about experimenting until you get the right ingredients and measurements.
- 175g unsalted butter, softened
- 150g light brown sugar
- 3 eggs
- 200g self raising flour
- 130g golden syrup
- 2 tbsp milk
I started by preheating the oven to 200C / 180 Fan and greasing and lining a 2lb loaf tin. Now I’m not generally a fan of adding everything one at a time, I’d rather use the all in one method – well if it works for Mary Berry! The only thing I did do was to cream the butter and sugar first to ensure the butter was softened enough before I added all the other ingredients, except the milk. Once you have mixed everything in until just combined, check how thick the mixture is before you add the milk – you might need less or more than 2 tbsp.
Once everything has been added and mixed together, pour the cake mixture into the loaf tin and bake for 45 minutes or until a skewer inserted comes out clean.
When the cake has cooled for about 10 minutes, use a skewer to poke holes in the cake. Then take another 2 tbsp of golden syrup and give it a quick blast in the microwave for 10 seconds just to make it a little runnier. Then, pour the syrup onto the top of the cake and brush across so its all covered. A little like you would with a lemon drizzle cake.
I didn’t add as much sugar as butter to the recipe simply because of the addition of the golden syrup – perhaps I could have reduced the sugar even less, maybe next time! The cake was plenty syrupy for me but it depends how much of a sweet tooth you have. For my first attempt at a cake recipe I was pleasantly surprised but I am sure it could be tweaked slightly. Despite the amount of syrup it was actually quite a light cake and I think it would be nice warm with custard….