Golden Syrup Cake


This golden syrup cake is delicious straight from the oven but it’s even better after a few days.


  • 220 g Butter
  • 220 g Caster Sugar
  • 450 g Golden Syrup
  • 450 g Self Raising Flour
  • 2 Eggs
  • 300 ml Milk
  • Extra Golden Syrup To Pour


  1. Preheat the oven to 150C/gas mark 3. Grease the tin and line the base with baking paper.
  2. Place butter, syrup, and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occasionally. Leave to cool for 10 minutes.
  3. Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone.
  4. This may take some time to get lumps out. Pour the mixture into the tin.
  5. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist.
  6. After cooling pierce the cake with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

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