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 tbsp 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
