The smell, taste, even just seeing the green and gold of a Lyle’s Golden Syrup tin, can transport me back to my childhood. Whenever I used to visit my Granny and Grandpa for the weekend, one of my treats would be to have golden syrup swirled onto my porridge for breakfast. Or another memory associated with this gorgeous, gloopy syrup is the Domestic Queen’s special sauce she’d make every year to pour over our pancakes on Shrove Tuesday. However, I think my favourite memory would be when we used to have a slice of McVitie’s Golden Syrup cake on a Sunday evening, whilst watching Last of the Summer Wine.
Obviously living in India, I can’t just pop to Waitrose to pick-up a Golden Syrup Loaf Cake whenever I fancy, so decided to try and recreate the delicious, sticky cake, which I think I have managed to achieve.
Makes a 550g loaf cake
- 75g of light muscovado sugar
- 75g of softened unsalted butter
- 150g of golden syrup
- 75ml of water
- 75ml of milk
- 200g of plain flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- Pre-heat the oven to 160C.
- Line a 1lb loaf tine with either baking parchment, or a cake liner.
- In either a free-standing mixer or in a bowl with a hand whisk, cream together the butter and sugar until they’re light fluffy.
- In a saucepan, over a medium heat, bring to the boil the milk and water.
- Once boiled, add the milk/water mixture to the creamed butter and sugar and add in the golden syrup and give it a good whisk until all combined. This is a very liquidity mix, so be careful of splashes.
- Add in the flour, baking powder and bicarbonate of soda and mix until everything’s combined.
- Pour the mixture into the lined tin and pop in the oven for 40 to 45 minutes.
- Once the cake is cooked, leave to cool completely on a cooling rack.
Domestic Princess tips:
- This cake freezes really well. I quite often make a double batch and freeze one loaf for another time. Simply wrap tightly in clingfilm and then foil and pop in the freezer.
- This week is national cupcake week in the UK, so you could turn these into cupcakes and add just a plain vanilla frosting on top.
- If you don’t have any muscovado sugar, then you can use caster sugar. If you do use caster sugar, the cake will have a lighter colour and a less toffee/syrupy flavour.
- This cake is better the day after you’ve made it, as it becomes stickier.
Do you have any foods that take you back to your childhood?
With much love
The Domestic Princess