This golden syrup cake is delicious straight from the oven but it’s even better after a few days. In a nice hot pan, add in butter and let it melt then combine with sugar and corn syrup. Keep stirring them in the pan and let the syrup, sugar, and butter all combine am once it all comes together as one, remove from the heat and set it aside.

Grab two large eggs in a bowl and add in milk them whist them together for about 30 seconds in total until it has a nice pale yellow color. Start adding the milk and egg mixture into the butter syrup mixture alternating with the flour. As you are adding more of these ingredients it will start to become really thick but keep stirring while adding the mixture until it becomes lump-free.

With a wooden spoon, you will whisk it for about 15 minutes to have a nice batter consistency. Pour the batter about two-thirds of the way up of your baking pan and you can use any baking dish shape that is greased and lined with a parchment paper.

Let the cake bake in the oven for a good 50 minutes, the smell in your kitchen ill be incredible, the golden syrup will be wafting through and once the cake is baked, let it cool down for about 5 minutes then take a skewer and poke holes all the way through into the cake because you will gove it another coating of folden syrup.

Drizzle golden syrup on the cake and it will find its way into the holes in the cake through the cake, this will keep your cake moister. Let your cake cool down completely then slive into nice little slice and serve for friends and family. You really should gove this cake a go whether you are baking in a loaf or ramekin and you will absolutely love it.


  • 220 g Butter
  • 220 g Caster Sugar
  • 450 g Golden Syrup
  • 450 g Self Raising Flour
  • 2 Eggs
  • 300 ml Milk
  • Extra Golden Syrup To Pour


  1. Preheat the oven to 150C/gas mark 3. Grease the tin and line the base with baking paper.
  2. Place butter, syrup, and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occasionally. Leave to cool for 10 minutes.
  3. Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone.
  4. This may take some time to get lumps out. Pour the mixture into the tin.
  5. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist.
  6. After cooling pierce the cake with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.