McVitie's Lyle's Golden Syrup Sticky Pudding Cake, 150g

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To prevent your cake from turning too brown in the oven, place it on a lower oven shelf where the top meets the middle (although you may need to increase the cooking time) and cover the top of the cake with tinfoil once you're happy with its rich dark golden brown colour Golden Syrup Cake takes an hour to bake in my fan oven. However, it may take slightly longer if you're using a conventional oven. If it's starting to get too brown towards the end of the baking time, cover it with tin foil. This scrumptious cake has a unique dark, golden brown colour, which hints at the rich combination of flavours the cake contains. The undeniable taste of golden syrup in every mouthful was always guaranteed to make this cake a winner. Custard - warm up in the microwave and served with hot or custard, which is perfect in the colder months. Custard is particularly great if your cake is a little on the dry side

But my Granny's delicious syrup cake recipe was the absolute best and that's the one I'm sharing with you today. How to make it For a more even bake, you could dissolve your baking soda in 1 tablespoon (15 ml of water) before adding it to the batter so that it is evenly dispersed with the rest of the ingredients You can mix this cake by hand but I prefer to use an electric handheld whisk. All the ingredients need to be beaten together until combined, this will take a couple of minutes but don't worry if you can still see a few lumps in there. Take care not to overmix.The McVities Golden Syrup Cake is a hearty loaf style cake, perfect for filling a hole and sorting out any sugar cravings for a good long while. Once you have torn open the outer wrapping, see how long your willpower lasts before the whole thing is gone! Stem ginger - to save money, swap for crystalised ginger, 2 tablespoon of fresh ginger, peeled and grated. Or a much cheaper way is to use mixed peel for citrus flavours with a similar texture Here’s what you will need to make this recipe – take a look at my suggestions for alternatives. You will also need a 2lb loaf tin or a 8in cake tin. Sieve the flour and baking powder into a large bowl. Add the milk mixture and beat until combined. Add the cooled golden syrup mixture and beat until combined. This will take a couple of minutes with a handheld electric whisk. Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients.

Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g loaf tin. Orange zest and Angostura orange bitters add a wonderful scent to this cake. Strips of orange zest can also be used as decoration. a small amount of fine salt helps to enhance the flavours and also balances the sweetness of the cake. Lastly, if you double wrap the cake with tin foil and leave it for 3 or 4 days it will really intensify in flavour. It really does get better with age but whether or not you can resist the temptation not to taste it, is up to you! Unsalted Butter - for a delicious, moist crumb. If using salted butter, omit the extra salt in this recipe. Also note, this can be used straight out of the fridgeMelt the golden syrup, butter and brown sugar together in a medium saucepan over a low heat until the sugar has dissolved. Remove from the heat and leave for a few minutes to cool down slightly. On its own, I found the syrup cake a little too sweet but warmed and with custard it is sublime. Rich syrup, moist cake, yummy! I took one over to my daughter's for dessert and gave them the leftovers. When I returned a few minutes later for something I forgot she and her husband were very carefully dividing up the remaining cake and custard so they would have equal seconds. A cup of tea - it's perfect to wash away the spicy sugars, especially a cup of spiced chai or a fragrant Earl Grey for an afternoon tea treat after an array of sandwiches