Mary Berry Golden Syrup Cake (Print-Friendly Format)
Soft golden syrup loaf with rich, buttery flavor and delicate sweetness. A comforting classic everyone loves.
# Required Ingredients:
→ Cake Batter
01 -
100 g unsalted butter or margarine
02 -
50 g caster sugar
03 -
50 g soft brown sugar
04 -
200 g golden syrup
05 -
200 g self-raising flour
06 -
1 free-range egg
07 -
150 ml whole milk
→ Finishing
08 -
2 tablespoons golden syrup, for drizzling
# How to Make It:
01 -
Preheat the oven to 160°C (140°C fan). Grease and line a 900 g (2 lb) loaf tin.
02 -
Gently heat butter, caster sugar, soft brown sugar, and 200 g golden syrup in a saucepan, stirring until melted and combined. Set aside to cool for 10 minutes.
03 -
In a separate bowl, whisk together the egg and milk until blended.
04 -
Sift the self-raising flour into a large mixing bowl. Add the cooled syrup mixture and the whisked egg and milk. Stir until a smooth batter forms.
05 -
Pour the batter into the prepared tin. Bake for 50–60 minutes or until golden and a skewer inserted into the centre comes out clean.
06 -
Allow to cool in the tin for 10 minutes. Drizzle the top of the warm cake with 2 tablespoons golden syrup. Leave to cool completely in the tin.
07 -
For optimal flavour and texture, wrap the cooled cake and store for 1–2 days before slicing and serving.
# Additional Information:
01 -
For a richer flavour, allow the cake to mature for a full day before serving.