Zesty Golden Syrup Cake

Another recipe passed on to me from Irene in Truro. No photo can tell you how absolutely delicious this cake is!!! Incredibly moist and moreish, this cake is super easy, keeps well - not that it will last and full of flavour.

You will need a 2ln loaf tin, lined with baking parchment, the long sides hanging over the edges to help you lift it out. Pre heat your fan oven to 140C

4 oz butter

2 oz golden caster sugar

2 oz soft light brown sugar

8 oz golden syrup

zest of a large lemon

8 oz self raising flour

1 large egg

150 ml whole milk

extra warmed golden syrup for a glaze

In a medium saucepan, place the butter, sugars, zest and syrup. Heat until well combined then then aside to cool.

Whisk together the egg and milk, then set that aside for a mo.

In your mixing bowl, place the flour, then add the milky mix and then the almost cooled syrup. [although I did it all in the saucepan]  Mix together, it is easier with an electric hand mixer, before tipping into your prepared loaf tin. Bake for about 1 hour, 10 mins.

Allow to cool for about 15 mins, then grab a fine knitting needle or similar and pierce the top of the cake. Meanwhile gently warm 2-3 tablespoonful more of golden syrup and gently spoon over the top of the cooling cake. Leave in the tin now until cold.

Store the cake for a day or so before cutting!! Got to be done you know! Leave the parchment on too and store in a clip box or tin foil, before slicing.  Just absolutely wonderful!

Super as a dessert too, with clotted cream or even custard.