It’s that time of the month again – feast your eyes on our latest Lyle’s Golden Syrup Sponge video recipe!
Let’s face it, there’s nothing much to look forward to in October – the summer is well and truly over and the garden BBQ is looking a little worse for wear. So, before the British daylight saving time panic sets in, we’re sharing a deliciously comforting (and classically nostalgic) cake recipe with you – introducing our Lyle’s Golden Syrup Sponge.
A sweet favourite growing up, Lyle’s Golden Syrup was commonly known for its sticky qualities – making it a mother’s nightmare for suspecting young children. Spooned and twizzled straight from the green tin jar, this thick syrup has been enjoyed for years by all ages on top of porridge, pancakes and ice-cream.
With this in mind, we’ve got no doubt that this Lyle’s Golden Syrup Sponge will go down an absolute treat (no pun intended) – and with only six ingredients, you can whip this up in no time.
Lyle’s Golden Syrup Sponge
1. Preheat the oven to 150C/gas mark 3. Grease the tin and line the base with baking paper.
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.
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. This may take some time getting lumps out. Pour the mixture into two square baking tins.
Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After cooling pierce the cake with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.