Golden Syrup Sponge with Custard

• 3large eggs
• 200 gself-raising flour
• 2 tbspmilk (optional) (optional)
• 200 gcaster sugar
• 200 gunsalted butter, softened
• 6 tbspgolden syrup
• 600 mlwhole milk
• 2 tbspcaster sugar
• 50 gcustard powder
• 1 tspvanilla extract

Method

1. 1Heat the oven to 180°C fan/200°C/gas 6 and use a little of the measured butter to grease a deep 20cm round cake tin, then line the base with baking paper. Spoon 2 tbsp of the golden syrup into the base and tilt to spread it into a thin, sticky layer.
2. 2Cream the remaining softened butter and 200 g caster sugar in a large bowl for 3–4 minutes with electric beaters, until pale, fluffy and noticeably lighter in colour.
3. 3Beat in the eggs one at a time, adding a spoonful of the flour with the last egg if it looks like splitting. Fold in the remaining flour gently with a metal spoon, adding the milk only if needed to reach a soft dropping consistency. Ripple in the remaining 4 tbsp golden syrup with a couple of lazy stirs; don't fully combine.
4. 4Spoon the batter into the tin over the syrup layer and level the top. Bake for 35–40 minutes, until deep golden, springy in the centre and a skewer comes out clean. The kitchen should smell of warm caramel.
5. 5While the sponge bakes, whisk the custard powder and 2 tbsp caster sugar with a splash from the 600 ml whole milk in a jug to a smooth paste. Warm the rest of that milk in a saucepan until steaming, then pour onto the paste, whisking constantly. Return to the pan with the vanilla and stir over a medium-low heat for 3–4 minutes, until thick enough to coat the back of a spoon. Follow the custard powder packet’s heating instructions, stirring continuously, until smooth and thick.
6. 6Rest the sponge in the tin for 5 minutes, then invert onto a plate so the syrupy base becomes the glossy top. Spoon over any syrup left in the tin.
7. 7Cut into wedges and serve warm with the custard poured over.

Per serving

kcal

716

protein

10.6g

fibre

1g

carbs

93.6g

fat

33.7g