I love this classic British Mary Berrys Classic Golden Syrup Loaf Cake because it feels like pure comfort baking. It’s moist, gently spiced with caramel notes from the syrup and brown sugar, and wonderfully nostalgic. Inspired by the timeless style of Mary Berry, this loaf is simple to make and perfect for slow afternoons with tea or as a comforting dessert.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
100 g butter or margarine
50 g caster sugar
50 g soft brown sugar
200 g golden syrup, plus 2 tablespoon extra for drizzling
200 g self-raising flour
1 free-range egg
150 ml whole milk
Directions
I start by preheating the oven to 160°C (140°C fan) and greasing and lining a 2 lb (900 g) loaf tin.
In a saucepan over low heat, I melt the butter, golden syrup, caster sugar, and brown sugar together, stirring until smooth. I remove it from the heat and let it cool for about 10 minutes.
In a separate bowl, I whisk the egg and milk together. I sift the flour into a large bowl, then slowly stir in the cooled syrup mixture followed by the egg and milk mixture, mixing just until smooth.
I pour the batter into the prepared tin, level the top, and bake for 50–60 minutes until a skewer comes out clean.
After baking, I let the cake cool in the tin for 10 minutes, prick the top with a skewer, and drizzle over the extra golden syrup. I leave the cake to cool completely in the tin.
Servings and Timing
This loaf makes 8 generous servings.
Prep time: 15 minutes
Cooking time: 55 minutes
Total time: about 1 hour 10 minutes
Variations
I sometimes add a teaspoon of ground ginger or mixed spice for warmth. For a darker flavour, I replace part of the golden syrup with black treacle. When I want a richer loaf, I serve it warm with custard or vanilla ice cream.
Storage/Reheating
I wrap the cooled loaf in greaseproof paper or foil and store it at room temperature for up to 4 days. For longer storage, I freeze individual slices. To reheat, I warm slices gently in the microwave for a few seconds until soft.
FAQs
Can I make this cake ahead of time?
Yes, I often bake it a day or two in advance because the flavour improves as it rests.
Can I use plain flour instead of self-raising?
I can, but I add 2 teaspoons of baking powder to the plain flour.
Why is my cake sticky on top?
That usually comes from the extra golden syrup drizzle, which I love because it keeps the loaf moist.
Can I use margarine instead of butter?
Yes, I use margarine when I want a lighter texture, though butter gives a fuller flavour.
Is this cake suitable for freezing?
Yes, I freeze it sliced and wrapped tightly, and it keeps well for up to 2 months.
Conclusion
I keep this Mary Berrys Classic Golden Syrup Loaf Cake in my regular baking rotation because it’s easy, comforting, and deeply satisfying. Whether I serve it plain, warm with custard, or simply with a cup of tea, it always delivers that classic British bake I crave.
📖 Recipe:
Mary Berrys Classic Golden Syrup Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic British golden syrup loaf cake inspired by Mary Berry, this comforting bake is moist, lightly caramelised, and wonderfully nostalgic. Simple pantry ingredients come together to create a tender, sticky loaf perfect with a cup of tea or as a cosy dessert.
Ingredients
100 g butter or margarine
50 g caster sugar
50 g soft brown sugar
200 g golden syrup, plus 2 tablespoon extra for drizzling
200 g self-raising flour
1 free-range egg
150 ml whole milk
Instructions
- Preheat the oven to 160°C (140°C fan). Grease and line a 2 lb (900 g) loaf tin.
- Place the butter, golden syrup, caster sugar, and brown sugar into a saucepan. Heat gently, stirring, until melted and smooth. Remove from the heat and allow to cool for about 10 minutes.
- In a jug, whisk together the egg and milk.
- Sift the self-raising flour into a large mixing bowl. Gradually stir in the cooled syrup mixture, followed by the egg and milk mixture, mixing gently until just smooth.
- Pour the batter into the prepared tin and level the surface.
- Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then prick the top with a skewer and drizzle with the extra golden syrup.
- Allow the cake to cool completely in the tin before slicing.
Notes
Add 1 teaspoon of ground ginger or mixed spice for extra warmth.
Replace a small portion of golden syrup with black treacle for a deeper flavour.
Serve warm with custard or vanilla ice cream for a richer dessert.
The cake tastes even better the day after baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
