Mary Berry Golden Syrup Cake

This cake takes me right back to rainy Sunday afternoons at my nan’s. She had a floral apron, an old gas oven, and a battered tin of golden syrup that always lived at the back of the cupboard. That unmistakable tin — green and gold with a lion on it — meant one thing: syrup cake was coming.

Mary Berry’s Golden Syrup Cake is just like hers. Moist, sticky, unfussy. The sort of cake you wrap in greaseproof and forget about for a day or two… only to find it’s even better when you remember it again. The golden syrup does all the heavy lifting here, giving you that rich, toffee-sweet crumb that lingers long after the last bite.

If you’re searching for that old-school golden syrup cake recipe, the kind that makes the kitchen smell like warm hugs — this is it.

Ingredients List

• 100g butter or margarine — butter gives a fuller flavour, but margarine works too.
• 50g caster sugar
• 50g soft brown sugar — adds depth and a touch of molasses warmth.
• 200g golden syrup — the heart and soul of this recipe.
• 200g self-raising flour — for a gentle rise.
• 1 free-range egg
• 150ml milk — whole milk is best if you have it.
• 2 tbsp golden syrup (for finishing) — that final sticky flourish.

How To Make It (Instructions)

1. Preheat your oven to 160°C (140°C fan). Grease and line a 2lb loaf tin with baking paper. Don’t skip the lining — this cake loves to stick.
2. Melt the butter, golden syrup, and both sugars in a medium saucepan over gentle heat. Stir slowly until smooth. Once combined, remove from heat and let it cool for about 10 minutes. (This step is crucial — don’t pour hot syrup into your egg mixture or you’ll scramble it. I’ve made that mistake mid-chat. Oops.)
3. In a small bowl, whisk the egg and milk together.
4. In a large bowl, sift the self-raising flour. Then slowly stir in the cooled syrup mixture and egg/milk mix. Whisk or stir just until the batter is smooth and lump-free.
5. Pour the batter into your prepared loaf tin. Level the top with a spatula.
6. Bake for 50–60 minutes. It’s ready when a skewer inserted in the centre comes out clean and the top is rich golden brown.
7. Let the cake cool in the tin for 10 minutes, then gently prick the top with a skewer and drizzle over the remaining 2 tbsp of golden syrup.
8. Let it cool completely in the tin. For best flavour, wrap the cake (still in its lining) in extra greaseproof paper and foil. Leave it for a day or two. It gets stickier, denser, and even more divine.

Common Mistakes

Why is my syrup cake dry?
You probably overbaked it. Check at 50 minutes and don’t wait until it’s too golden.

Why is it dense and heavy?
It should be moist but not stodgy. You may have overmixed or used plain flour without extra raising agent.

Why does it taste eggy?
If you beat the egg too hard or poured it into hot syrup, that can happen. Always let the syrup cool first.

Why didn’t it rise properly?
Double-check your flour is self-raising, and don’t overmix — that knocks out air.

What if the top sank in the middle?
I’ve had this happen when I opened the oven door too early. Resist the temptation for a peek until at least 45 minutes in.

Storage And Reheating Tips

Room Temperature: Wrap well in greaseproof and foil. Store in a cool cupboard for 4–5 days. It honestly tastes better after a couple of days.

Freezer: Slice and wrap each piece in cling film, then foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temp.

Reheating:

• Microwave: 20 seconds for a quick warm-up.
• Oven: Wrap in foil, 10 minutes at 150°C.
• Steamer: Wrap in baking paper and steam 5 minutes — gives a pudding-like softness.

What To Serve With It

• Vanilla ice cream — the cold vs warm combo is unbeatable.
• Custard — if you want that full retro British dessert experience.
• A strong black tea — cuts through the sweetness and brings balance. I like a builder’s brew with mine.

FAQ Section

Can I make this golden syrup cake gluten-free?
Yes — swap the flour for a gluten-free self-raising blend. Add ½ tsp xanthan gum if your mix doesn’t include it.

Can I use honey or maple syrup instead of golden syrup?
Not really — they don’t have the same thick, caramelised flavour. Golden syrup is key to the texture and taste.

How long should I leave it before eating?
It’s lovely fresh but even better after 1–2 days wrapped up. Patience pays off!

Can I bake this in a different tin?
Yes, but adjust the baking time. For a round tin, start checking around 40 minutes in.

Try More Recipes:

• Mary Berry Gluten Free Fruit Scones
• Mary Berry Gluten Free Scones
• Mary Berry Gluten Free Victoria Sponge