Mary Berry Golden Syrup Cake

Mary Berry’s golden syrup cake has always been my solution for rainy days when all I want is a cup of tea and something soothing and sweet to nibble on This recipe creates a gorgeously moist loaf with the soft buttery crumb and rich caramel flavor that make classic British bakes so unforgettable

I discovered this after searching for a comforting bake to share with neighbors during lockdown and it quickly became my most requested cake among friends and family

Ingredients

• Butter or margarine 100 grams: This makes the cake incredibly tender and moist Go for real butter if you want deeper flavor
• Caster sugar 50 grams: This gives a fine crumb and delicate sweetness Look for bright white sugar with no clumping for freshness
• Soft brown sugar 50 grams: Adds a mild caramel note and enhances stickiness Choose soft moist brown sugar that compresses easily in the bag
• Golden syrup 200 grams in the batter and 2 tablespoons for glazing: The star ingredient Golden syrup gives the cake its iconic flavor and shine Choose Lyle’s if you want to stay traditional
• Self raising flour 200 grams: Provides lift and light texture Fresh flour yields a softer crumb Avoid using past date flour
• One free range egg: Helps bind and enriches the cake Go for the freshest eggs with rich colored yolks for best results
• Milk 150 milliliters: Loosens the batter ensuring a soft moist texture Whole milk produces the richest cake

Step-by-Step Instructions

Prepare Tin:

Grease a two pound loaf tin carefully making sure to coat both base and sides Then line with parchment paper for easy removal

Melt and Cool:

Melt the butter caster sugar soft brown sugar and 200 grams golden syrup in a medium heavy based saucepan over gentle heat Stir slowly just to combine and then let it cool for a full ten minutes This step matters because too much heat can scramble the eggs later

Beat Wet Ingredients:

In a small bowl whisk together the egg and milk until completely smooth and blended This ensures even mixing later on

Combine Dry Ingredients:

Sift the self raising flour into a large mixing bowl Sifting gets rid of lumps and ensures the lightest texture Use a wide bowl as the mixture will be quite loose

Mix Batter:

Pour the cooled syrup mixture and the egg milk mixture into the flour Stir using a wooden spoon or hand whisk mixing slowly until you see no streaks of flour and the batter looks glossy and smooth Do not over mix

Bake:

Pour the batter gently into your prepared loaf tin Smooth the surface lightly Bake in your preheated oven at 160 degrees Celsius or 140 degrees Celsius fan for fifty to sixty minutes Check after fifty minutes A skewer should come out clean and the top should be richly golden

Glaze:

Cool the cake in its tin for ten minutes then while still warm gently drizzle the remaining two tablespoons of golden syrup over the top spreading evenly Let the cake soak and cool completely in the tin Any leftover syrup can be brushed on for extra shine

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Golden syrup is what makes this cake so nostalgic for me It reminds me of tea time in my grandmother’s kitchen where she would slice this cake extra thick and always insisted the syrup drizzle was the most important step

Storage Tips

Once the cake is completely cool wrap it tightly in parchment or foil and store in an airtight tin at room temperature It develops even more flavor and stickiness after a day or two If you want to freeze it wrap individual slices so you can defrost only what you need To refresh thaw overnight at room temperature

Ingredient Substitutions

If you cannot find golden syrup you can use honey or corn syrup but the taste will not be quite the same Self raising flour can be made at home by adding two teaspoons baking powder to plain flour Margarine works in place of butter but traditionalists always use real butter for flavor

Serving Suggestions

This cake is lovely on its own but I like to warm a slice for just a few seconds then serve with a big splash of thick custard or a scoop of vanilla ice cream It also goes beautifully with a spread of salted butter alongside strong black tea

A Sweet British Tradition

Golden syrup cake is a staple in British baking known for its warming amber color and mellow caramel sweetness The recipe has roots in frugal Victorian kitchens when golden syrup became an affordable treat Today it remains a go to recipe for easy comfort baking that brings generations together

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Frequently Asked Questions

→ What type of golden syrup should I use?

Use classic golden syrup, as it provides the signature flavor and stickiness essential for this loaf’s texture.

→ Can I substitute the self-raising flour?

If needed, use plain flour and add 2 teaspoons baking powder for a similar rise and crumb.

→ How should I store the cake?

Wrap the cooled loaf tightly in baking parchment and foil. Store at room temperature for up to 3 days for best texture.

→ Is margarine a good alternative to butter?

Yes, margarine works well and keeps the cake light and moist, but use unsalted butter for a richer flavor if available.

→ Why add syrup after baking?

The extra syrup soaks into the warm loaf, adding moisture and a glossy, flavorful finish.

→ Can I freeze leftovers?

Yes, slice and wrap portions in cling film and foil before freezing for up to 1 month. Thaw at room temperature.