Sometimes, the desire to cook with a single particular ingredient becomes overriding, and then google is my special friend. It is how i found this delightful recipe, to satisfy caramel cravings .. Buttery Golden Syrup Cake by The Caked Crusader.

The dark molasses sugar (barbados) is the key to the exceedingly moist and dense crumb, and the intense fudge flavour. I can't do justice to the perfection of the heady, sweet aroma of hot syrup that pervades the kitchen, and the plate.

In a mixer, blend a packet of soft unsalted butter (250g), and 220g of dark muscovado sugar until smooth and creamy. I find that muscovado sugar can be awkward to blend thoroughly, but break up the sugar before adding to the bowl, and any persistent lumps are easily crushed with a wooden spoon. The occasional unblended lump will merely sink to the bottom of the cake for an extra fudgy hit.



Add 2 eggs and a tablespoon of Tate & Lyle golden syrup, beat well. Gently add 225g of self-raising flour, pulsing until blended, and finally pour in 125ml milk and beat until just amalgamated.



Spoon the toffee batter into a 18" cake tin and bake for 50 minutes at 180°C/fan oven 160°C/350°F/Gas mark 4. Leave for 10 minutes and then remove to a wire tray to cool completely.



Next time i would add some lemon rind, and serve with clotted cream (and i will need guest testers).