Mary Berry Golden Syrup Cake (Print)
Soft golden syrup loaf, finished with brown sugar and syrup drizzle—a simple treat for breakfast or dessert.
# Ingredients:
→ Base Mixture
01 -
100 g unsalted butter or margarine
02 -
50 g caster sugar
03 -
50 g soft brown sugar
04 -
200 g golden syrup
→ Dry Ingredients
05 -
200 g self-raising flour
→ Wet Ingredients
06 -
1 free-range egg
07 -
150 ml whole milk
→ Topping
08 -
2 tablespoons golden syrup
# Steps:
01 -
Preheat oven to 160°C (140°C fan). Grease and line a 900 g (2 lb) loaf tin with parchment.
02 -
Gently melt butter, caster sugar, brown sugar, and 200 g golden syrup in a saucepan over low heat. Stir until smooth, then remove from heat and allow to cool for 10 minutes.
03 -
In a separate bowl, whisk egg and milk together until well combined.
04 -
Sift self-raising flour into a large mixing bowl. Add the cooled syrup mixture and the egg-milk mixture. Stir until the batter is smooth and fully combined.
05 -
Pour the batter into the prepared loaf tin. Bake for 50 to 60 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
06 -
Allow the cake to cool in the tin for 10 minutes. Drizzle 2 tablespoons golden syrup over the surface while still warm.
07 -
Let the cake cool completely before serving. For optimal flavour and texture, wrap in baking parchment and store for 1 to 2 days before slicing.
# Notes:
01 -
Using a combination of caster and brown sugar creates a deeper caramel flavour and improved moisture.
02 -
Resting the cake for 1–2 days enhances its stickiness and flavour.