May’s over. We are well into the middle of June – the middle of year twenty-eighteen.
After a busy and hectic first half of the year, I’m proud to say that I am still going strong and well and healthy and cheerful. I am still cooking a lot of new dishes every week and constantly trying to clear away my old stash in the fridge and cupboard. I am still trying my best to be a loyal wife to my husband and a loving-doting mum to my son.
Simple goals in life – contentment and happiness.
This week has been a very tiring week, what with a sick child to tend to and plenty of cleaning at home to see to. This recipe would be the most appropriate to have on a busy week like this. Just mix everything together and push it into the oven. Set. Done.
- Unsalted butter: 100g
- Caster sugar: 50g
- Brown sugar: 50g
- Golden syrup: 200g
- Egg: 1
- Milk: 150ml
- Self-raising flour: 200g
- Preheat oven at 160 degrees Celsius. Grease loaf tin and set aside.
- Heat butter, caster sugar, brown sugar and golden syrup in a pot. Stir till well-combined. Set aside to cool.
- Beat egg and milk together.
- Sift flour into mixing bowl. Stir in egg and syrup mixture till well-combined.
- Pour mixture into loaf tin. Bake 1hr till golden and well-risen.
- Cool before serving.
This recipe was kindly adapted from Baking With Granny’s ‘Golden Syrup Cake’. I do still think that the sugar level can go down a lot more and so for future attempts, I’ll probably omit the caster sugar from the recipe altogether.
The original recipe has commented that the cake should taste even better if you were to leave it for a few more days after baking before serving, so that the flavours can sink in. Which suits my family well because we always need lots of time to clear food from the fridge at home!