Home > Golden Syrup Custard Cake Golden Syrup Custard Cake Ingredients 180g butter, at room temperature, chopped 55g (1/4 cup) caster sugar 60ml (1/4 cup) golden syrup, plus extra, to drizzle 1 tsp vanilla extract 2 eggs 225g (1 1/2 cups) self-raising flour 125ml (1/2 cup) milk Vanilla ice-cream (optional) Custard 2 1/2 tbsp custard powder 250ml (1 cup) milk 60ml (1/4 cup) golden syrup Method Preheat oven to 180C/160C fan forced. Grease a 10 x 20cm (base measurement) loaf pan and line with baking paper, allowing the paper to overhang the long sides. To make the custard, place the custard powder in a small saucepan. Add 1 tablespoon of milk and stir until smooth. Add the golden syrup and remaining milk. Cook, stirring, over medium-low heat for 2 minutes or until the mixture comes to the boil and thickens. Transfer to a bowl and set aside to cool, stirring occasionally. Use electric beaters to beat the butter and sugar in a medium bowl until pale and creamy. Beat in the golden syrup and vanilla. Add the eggs, 1 at a time, beating well after each addition, until combined. Add the flour and milk, alternating in small amounts, and beat until combined.
Loaded Cheesy Potato Gems And like every potato gem recipe, it’s so simple to make that it really is like a magic trick.
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