This Golden Syrup Cake by Mary Berry combines butter, caster sugar,soft brown sugar, golden syrup, self-raising flour, free-range egg, milk, and golden syrup. It takes 10 minutes to prep, 30 minutes to cook, and serves 8.
Ingredients
- 100 g Butter or Margarine
- 50 g Caster Sugar
- 50 g Soft Brown Sugar
- 200 g Golden Syrup
- 200 g Self-raising Flour
- 1 Free-range Egg
- 150 ml Milk
- 2 tbsp Golden Syrup
Instructions
- Pre-heat your oven to 160°c (140°c for fan-assisted ovens) then grease and line a 2lb loaf pan with greaseproof paper.
- In a medium skillet, gently melt the butter, syrup, and sugars, stirring occasionally. Set aside and chill for 10 minutes after melting.
- Whisk milk and egg in a small bowl. Set aside.
- Sift flour in a big bowl. Blend the egg/milk mixture and chilled syrup until a lump-free batter is formed.
- Pour mixture into pre-lined loaf tin.
- Bake for about an hour in a preheated oven until golden and a skewer inserted comes out clean.
- After cooling for 10 minutes, skewer the cake and drizzle 2 tablespoons of golden syrup on top.
- Cool fully before serving. For optimal results, leave the cake in the greaseproof lining and top with extra greaseproof paper before wrapping in tin foil for a few days before serving. This deepens cake flavor.
Notes
- Avoid overmixing the batter; gently combine ingredients for a tender texture.
Use the specified amount of golden syrup to maintain the cake’s signature flavor and moisture.
Ensure the oven temperature is accurate for even baking and a properly risen cake.
Don’t skip sifting the flour for a smoother, lighter consistency in the cake.
