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Nanna's golden syrup custard cake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Traditional custard cake with a golden syrup drizzle, perfect for a cozy treat anytime.
Ingredients:
  • 180g butter, at room temperature, chopped
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) golden syrup, plus extra, to drizzle
  • 4.40 gm vanilla extract
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • Vanilla ice-cream (optional)
  • 25.00 gm custard powder
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) golden syrup
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 10 x 20cm loaf pan, line it with baking paper, leaving some paper overhanging the sides.
  • In a small saucepan, combine custard powder and 1 tablespoon of milk until smooth. Mix in golden syrup and the rest of the milk. Cook over medium-low heat, stirring, until the mixture boils and thickens (about 2 minutes). Transfer to a bowl and cool, stirring occasionally.
  • With electric beaters, whip butter and sugar in a medium bowl until light and creamy. Incorporate golden syrup and vanilla. Mix in eggs one at a time, ensuring they are well blended. Gradually add flour and milk in alternating small portions, beating until fully combined.
  • Spread two-thirds of the cake mixture in the prepared pan, then spread the custard over it. Top with the remaining mixture and smooth the top. Bake for 40-45 minutes until firm to touch. If browning too quickly, loosely cover with foil.
  • Cool the cake in the pan for 10-15 minutes until it sets firmly. Use the baking paper to easily transfer it to a plate, and then remove the paper. Serve the cake warm with vanilla ice cream or at room temperature, and drizzle with extra golden syrup.

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