Ingredients
- 100g (7tbsp) butter
- 75g (1/3 cup) light brown sugar
- 25g (2 tbsp) caster sugar
- 200g (9 tbsp) golden syrup
- 1 egg
- 150ml (2/3 cup) milk
- 200g (1 1/4 cups) self-raising flour
Instructions
- Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.
- Beat the milk and egg together.
- Sift the flour into a large bowl.
- Add the milk and egg and the butter mixture (taking care it’s not too hot so the milk and egg don’t curdle) and mix it all together.
- Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!
- If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.
Notes
When a recipe calls for a small amount of Golden Syrup it is usually using it as a sweetener and maybe for a bit of binding. This allows it to be substituted with something like honey or Corn Syrup, and the flavour shouldn’t change too much.
However, because this cake relies on the buttery, caramel taste of the Golden Syrup and uses quite a lot of it, any substitute would change the flavour. Of course, you could try a honey cake instead with the recipe, but it wouldn’t be the same!
