Syrup cake

• 110g Butter
• 110g Sugar (light muscovado adds depth but caster is fine)
• 225g Golden Syrup
• 225g Self Raising Flour
• 1 Large Egg
• 150 ml milk (whole or semi-skimmed)
• 2 tbsp Golden Syrup

1. 
   
2. Preheat the oven to 170C/fan. Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place. 
3. Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
4. 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 a few minutes so you will need a little patience. Pour the mixture into the tin.
5. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

Ginger cake

• 60g butter
• 125g golden syrup
• 100g plain flour
• 25g self raising flour
• 1teaspoon bicarbonate of soda
• 1 heaped teaspoon ground ginger
• 0.5 teaspoon mixed spice
• 100g caster sugar
• Pinch of salt
• 125ml milk
• 1 egg, beaten

1. Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
2. Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
3. Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
4. Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.