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

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Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g loaf tin.

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. To avoid lumps in the cake batter, sift the flour, bicarb, and spices and patiently stir in a little bit at a time by hand or into a bowl of a stand mixer Leave the melted butter, sugar and syrup mixture to cool for at least 10 minutes before adding it to the rest of the ingredients. Beat until fully combined. This will take a couple of minutes with a handheld electric whisk. Take care not to overmix.

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!) 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 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.

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. Festive - try poking holes in the cake while cooling, then feed it with a few teaspoons of ginger wine, rum, brandy, etc Stir until the mixture is smooth then set aside to cool down slightly. If it is too hot it will cause the egg to scramble! 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. Plain flour - for a gluten free Jamaican ginger stem cake, use GF plain or all-purpose flour with ⅓ teaspoon xanthan gum for a less crumbly cakeMelt the golden syrup, butter and brown sugar together in a medium saucepan over a low heat until the sugar has dissolved. Remove from the heat and leave for a few minutes to cool down slightly.