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

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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 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! 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. 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.

Don't overheat the butter, sugar and syrup. It only needs to be just melted not brought to the boil. 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 Amy recommends: Love old school puddings and nostalgic cakes? Try my Butterscotch Tart, School Cake or Jam and Coconut Sponge. 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 texturePut the butter, syrup and sugar in a mixing bowl. Add the orange zest then microwave for 30 seconds, stir and microwave again until the butter starts to melt. No microwave? Simply melt in a pot, stirring, over low heat. Ginger trifle - it is particularly luxurious when replacing plain sponge in this pear and ginger trifle for a festive treat For a more even bake, you could dissolve your baking soda in 1 tablespoon (15 ml of water) before adding it to the batter so that it is evenly dispersed with the rest of the ingredients 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. That is because ginger and dark brown muscovado sugar were introduced to the British market from Jamaica by the Spanish in the 18th century. And around 50 years ago, was commercialised in the UK as a McVities Jamaica Ginger Cake recipe.

This cake keeps incredibly well, in fact it becomes more delicious if you keep it for a couple of days wrapped in foil. It will stay moist for at least four days in an airtight container (barely lasts a day in our house). Step Two: Put the milk and egg into a jug and whisk to combine. Sieve the flour and baking powder into a large bowl. 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. 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!). 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.

Custard - warm up in the microwave and served with hot or custard, which is perfect in the colder months. Custard is particularly great if your cake is a little on the dry side

Milk adds richness to the cake. I always use whole milk in this recipe, but semi skimmed would also be fine. 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 Beat until fully combined. This will take a couple of minutes with a handheld electric whisk. Take care not to overmix. So what about this Golden Syrup Cake then? Well, I know we used to buy the McVitie's version along with Jamaica Ginger Cake and we'd have a slice as a treat after tea.Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients. Dark brown sugar - or dark muscovado sugar, for a darker sweet cake. If using light brown sugar, it will result in a paler cake