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

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Storing - we prefer eating homemade ginger cake after storing it for a couple of days in a cake tin at room temperature. But it can last up to 7 days in an airtight container.

Butter - enjoy cold with a spread of butter or brandy butter, or spread and pan fry, or grill gently, then butter it 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 Heating- If you want to eat the next day, defrost in the fridge if required and microwave a slice for 30 seconds and serve with hot custard or melty ginger ice cream 💡Pro Tips Put 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.

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Milk - swap for any plant based milk of your choice, or a mix of milk and soured cream for a tangy flavour. Alternatively, you can swap 30 ml milk for 2 tbsps of ginger wine

Do not boil the syrup mixture while melting with the butter and sugar as you would be essentially making toffee. This can result in a hard, dry cake. Try opting for low to medium heat at a push Serve cold or warm for a few seconds in a microwave and serve with vanilla ice cream, whipped cream or custard. An extra drizzle of golden syrup is highly recommended! Storing and FreezingIt’s not a very fancy looking cake, but that doesn’t matter in the slightest. The taste more than makes up for its rather plain, beige appearance. Festive - try poking holes in the cake while cooling, then feed it with a few teaspoons of ginger wine, rum, brandy, etc

Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients. This lovely loaf only takes an hour to bake and uses simple, everyday ingredients. Cut it into slices and enjoy it with a cup of tea. Or serve it warm with some custard or a scoop of vanilla ice cream for a top-notch old school pud. This is the perfect cake for novice bakers as it comes together in literally five minutes without the need of a mixer. You will be amazed that such a simple cake tastes quite so delicious! McVities Golden syrup cake is very versatile. It can be cut and served cold as a wonderful accompaniment to beverages, but it may be sliced and warmed then served with custard or even a spicy brandy sauce. It has a lovely gooey texture and you can really taste the golden syrup that its made of. Excellent.This recipe has been carefully measured in grams and US cups so you can enjoy it wherever you are in the world! The McVities Golden Syrup Cake is a hearty loaf style cake, perfect for filling a hole and sorting out any sugar cravings for a good long while. Once you have torn open the outer wrapping, see how long your willpower lasts before the whole thing is gone! Preheat the oven to 160C (325F). Mist your cake tin with cake release spray or grease with butter and line with greaseproof paper or use cake liners.

Pour the batter into a greased and lined 2lb loaf tin or into an 8 inch square (or round) cake tin. Bake for 50 minutes to an hour, or until the cake is golden and firm to the touch. Tent the cake with aluminium foil if it is colouring too much after 40 minutes. Sugar – I used white caster sugar but you can use light soft brown sugar (muscovado sugar) for a more complex taste Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients.

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This cake is simply wonderful, a small piece is enough for most people though I will admit to having 'seconds'. It is very moist and though delicious on its own with vanilla ice cream it is heavenly. When the butter has almost melted, remove the pan from the heat. Give it a good mix and set aside for ten minutes to cool.