Sunday, 2 October 2016


This is delicious and so sweet. We Cornish have always loved golden syrup [we call it treacle!] and I found this recipe a long time ago in an old book. When baking the cake the whole house is full of the aroma of the golden syrup. It goes down a treat, sliced with butter, oh my!

I baked this in a 2lb loaf tin, but a round one is good, but the loaf is easier to butter, of course.

Pre heat your fan oven to 160C and grease your preferred tin. I also lined the long side of the loaf tin to help lift it out. Use the saucepan as the mixing bowl to cut down on dishes. Get all your prep done and ready as you will be stirring the ingredients into warm syrup.

9 oz golden syrup [weight not fl oz]
3 oz butter
2 oz any sugar [I used soft light brown, but muscovado is brill]

Place the above in a large ish saucepan and slowly heat until well combined, stirring all the time. Set aside to cool for a while.

Whisk into this cooled mixture:

1 large egg, 
½ teaspoon vanilla bean paste or extract

folding in:
9 oz plain flour
1 teaspoon bicarbonate of soda

Stir well.

2 fl oz buttermilk
zest of a large lemon
4 oz very very finely chopped hazelnuts

Mix until well combined then tip into your prepared tin and bake for about 1 hour.

Cool in the tin for a short while then turn out onto a rack. Just yummy. My family also added that it would definitely benefit from a great dollop of clotted cream on each slice!!!!

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