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

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Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post. But my Granny's delicious syrup cake recipe was the absolute best and that's the one I'm sharing with you today. How to make it

Amy recommends: Love old school puddings and nostalgic cakes? Try my Butterscotch Tart, School Cake or Jam and Coconut Sponge.

I have been a fan of McVities Gingerbread for a long time, and more recently tried this Golden Syrup Cake. Although personally I find it a bit sweet, it has a very nice flavour and is sure to be a hit with both kids and adults. It goes well with a cup of tea of tea or coffee. As far as I know, there is no substitution for golden syrup in the states however you can easily make your own. Gemma has an amazing recipe here. 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 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. Bicarbonate of soda - if swapping for baking powder, I recommend using self-raising flour too, but it won't be as light or moist

Stir until the mixture is smooth then set aside to cool down slightly. If it is too hot it will cause the egg to scramble! This recipe has been carefully measured in grams and US cups so you can enjoy it wherever you are in the world! Most popular with customers in United States of America (USA), France, Italy, Canada, Sweden, Germany, Spain, Australia and Portugal, but you can buy McVities Golden Syrup Cake for delivery worldwide. This lovely loaf only takes an hour to bake and uses simple, everyday ingredients. Cut it into slices and enjoy it with a cup of tea. Or serve it warm with some custard or a scoop of vanilla ice cream for a top-notch old school pud. You might think this delicious moist ginger cake is a traditional cake from Jamaica, But there's been an ongoing debate over many a hot cup of tea that it is actually a British recipe.Don't overheat the butter, sugar and syrup. It only needs to be just melted not brought to the boil. Step one – melt the butter, golden syrup and brown sugar together in a saucepan over a low heat until the sugar has dissolved. Take the pan off the heat and leave it to cool down a little. Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients.

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! Golden Syrup (Partially Inverted Refiners Syrup) (43%), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Water, Vegetable Oils (Palm, Rapeseed), Sugar, Humectant (Sorbitol), Emulsifier (E471), Dried Whey ( Milk), Milk Protein, Wheat Starch, Raising Agent (Sodium Bicarbonate), Stabiliser (Guar Gum), Dried Whole Egg, Modified Starch, Wheat Protein, Salt, Natural Flavouring (Colour: Plain Caramel), Preservative (Potassium Sorbate). Lifestyle / Additives 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

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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. Here’s what you will need to make this recipe – take a look at my suggestions for alternatives. You will also need a 2lb loaf tin or a 8in cake tin. To prevent your cake from turning too brown in the oven, place it on a lower oven shelf where the top meets the middle (although you may need to increase the cooking time) and cover the top of the cake with tinfoil once you're happy with its rich dark golden brown colour 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.

If you avoid a small pan to melt the sugars, syrups, and butter, you can use a larger pan as a mixing bowl too Wrap the cold cake in a layer of baking parchment and tin foil. It will keep for 4-5 days in an airtight tin.Pour the mixture into the prepared tin and place in the middle of your preheated oven to bake for 50 minutes. 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 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 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. Beat until fully combined. This will take a couple of minutes with a handheld electric whisk. Take care not to overmix.