McVitie's Lyle's Golden Syrup Sticky Pudding Cake, 150g

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Lastly, if you double wrap the cake with tin foil and leave it for 3 or 4 days it will really intensify in flavour. It really does get better with age but whether or not you can resist the temptation not to taste it, is up to you! This scrumptious cake has a unique dark, golden brown colour, which hints at the rich combination of flavours the cake contains. The undeniable taste of golden syrup in every mouthful was always guaranteed to make this cake a winner. Plain flour - for a gluten free Jamaican ginger stem cake, use GF plain or all-purpose flour with ⅓ teaspoon xanthan gum for a less crumbly cake Melt the golden syrup, butter and brown sugar together in a medium saucepan over a low heat until the sugar has dissolved. Remove from the heat and leave for a few minutes to cool down slightly. A cup of tea - it's perfect to wash away the spicy sugars, especially a cup of spiced chai or a fragrant Earl Grey for an afternoon tea treat after an array of sandwiches

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.a small amount of fine salt helps to enhance the flavours and also balances the sweetness of the cake. Milk adds richness to the cake. I always use whole milk in this recipe, but semi skimmed would also be fine. I love this cake just as it is with a cup of strong tea – but my absolute favourite way to eat it is with custard. One of my favourite puddings! Sieve the flour and baking powder into a large bowl. Add the milk mixture and beat until combined. Add the cooled golden syrup mixture and beat until combined. This will take a couple of minutes with a handheld electric whisk.

Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g loaf tin. Do not boil the syrup mixture while melting with the butter and sugar as you would be essentially making toffee. This can result in a hard, dry cake. Try opting for low to medium heat at a pushWhen the butter has almost melted, remove the pan from the heat. Give it a good mix and set aside for ten minutes to cool. Stem ginger - to save money, swap for crystalised ginger, 2 tablespoon of fresh ginger, peeled and grated. Or a much cheaper way is to use mixed peel for citrus flavours with a similar texture This is a fairly runny cake batter so don't be alarmed and definitely don't add extra flour to compensate! Trust me (and my Granny!) Brush your cake with a little extra golden syrup – though this is optional, the cake is plenty sweet on its own. Decorate with orange zest strips or leave plain. How to serve syrup cake To avoid lumps in the cake batter, sift the flour, bicarb, and spices and patiently stir in a little bit at a time by hand or into a bowl of a stand mixer