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

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Step Two: Put the milk and egg into a jug and whisk to combine. Sieve the flour and baking powder into a large bowl.

Key tips: Don't open the oven until 50 minutes is up and don't attempt to skewer test a wobbly top cake as it may sink. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g loaf tin. Step five– As soon as the cake is ready, poke little holes all over the cake using a sharp, thin skewer, going almost all the way to the bottom. Stir together two tablespoons golden syrup and one tablespoon of boiling water. Slowly spoon the syrup all over the surface of the cake. Leave the cake to cool in the tin completely. You can mix this cake by hand but I prefer to use an electric handheld whisk. All the ingredients need to be beaten together until combined, this will take a couple of minutes but don't worry if you can still see a few lumps in there. Take care not to overmix. Ginger trifle - it is particularly luxurious when replacing plain sponge in this pear and ginger trifle for a festive treatIf you avoid a small pan to melt the sugars, syrups, and butter, you can use a larger pan as a mixing bowl too

Sift the flour over the bowl and stir together to create a smooth, slightly thin, batter. Make sure there are no hidden lumps of flour. a small amount of fine salt helps to enhance the flavours and also balances the sweetness of the cake. Milk - swap for any plant based milk of your choice, or a mix of milk and soured cream for a tangy flavour. Alternatively, you can swap 30 ml milk for 2 tbsps of ginger wine

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Step One: Begin by melting the butter, sugar and golden syrup in a medium-sized saucepan over a very low heat. I recommend cutting your butter up into small pieces so that it melts evenly and at the same time as the other ingredients. Then test by inserting a skewer into the middle of the cake to see if it comes out clean. If not, repeat baking in 5-10 minute increments. Golden syrup - swap for the syrup that comes with stem ginger - it tastes incredible with the extra boost in flavour. Or use light corn syrup, agave, etc Spices - I use a mix of ground ginger, mixed spice (or all spice), ground cinnamon, nutmeg and salt

This cake is simply wonderful, a small piece is enough for most people though I will admit to having 'seconds'. It is very moist and though delicious on its own with vanilla ice cream it is heavenly. I love home baking but can't see the point of trying to either emulate McVities or best them with their syrup cake. 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! Soft dark brown (muscavado) sugar gives the cake a lovely caramel flavour and golden colour. If you don’t have dark brown sugar, light brown can be used instead. Milk adds richness to the cake. I always use whole milk in this recipe, but semi skimmed would also be fine.While melting butter and sugar mix, scrape the bottom of the pan to test if you can feel grit at the bottom. If you can, then the sugar has not dissolved yet!

Zesty - for an extra warming taste, you can stir citrus zests like lemon and orange zest as I do in my boil and simmer cake Pour the cake batter into the prepared baking tin and bake in the centre of the oven for 1 hour. (See notes.) Instead of a 2lb loaf tin, you can divide the mixture and make 2 x 1lb loaf cakes and share one as a gift, or eat one now, save the other the flavours to meld This cake is great for freezing – either as a whole cake or cut into slices. Wrap the cake in clingfilm and a couple of layers of foil or place in freezer bags. Freeze for up to three months. Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients.McVities Golden syrup cake is very versatile. It can be cut and served cold as a wonderful accompaniment to beverages, but it may be sliced and warmed then served with custard or even a spicy brandy sauce. It has a lovely gooey texture and you can really taste the golden syrup that its made of. Excellent. baking powder makes the cake rise and bicarbonate of soda helps to lighten the texture of the cake Without any rising agent, the cake would be extremely dense and heavy. 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 This is the perfect cake for novice bakers as it comes together in literally five minutes without the need of a mixer. You will be amazed that such a simple cake tastes quite so delicious!