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McVitie's Lyle's Golden Syrup Sticky Pudding Cake, 150g

£9.9£99Clearance
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Sugar – I used white caster sugar but you can use light soft brown sugar (muscovado sugar) for a more complex taste

When the butter has almost melted, remove the pan from the heat. Give it a good mix and set aside for ten minutes to cool.

Orange zest and Angostura orange bitters add a wonderful scent to this cake. Strips of orange zest can also be used as decoration. Golden Syrup (Partially Inverted Refiners Syrup) (43%), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Water, Vegetable Oils (Palm, Rapeseed), Sugar, Humectant (Sorbitol), Emulsifier (E471), Dried Whey ( Milk), Milk Protein, Wheat Starch, Raising Agent (Sodium Bicarbonate), Stabiliser (Guar Gum), Dried Whole Egg, Modified Starch, Wheat Protein, Salt, Natural Flavouring (Colour: Plain Caramel), Preservative (Potassium Sorbate). Lifestyle / Additives McVities Golden syrup cake is very versatile. It can be cut and served cold as a wonderful accompaniment to beverages, but it may be sliced and warmed then served with custard or even a spicy brandy sauce. It has a lovely gooey texture and you can really taste the golden syrup that its made of. Excellent.

Lastly, if you double wrap the cake with tin foil and leave it for 3 or 4 days it will really intensify in flavour. It really does get better with age but whether or not you can resist the temptation not to taste it, is up to you!Storing - we prefer eating homemade ginger cake after storing it for a couple of days in a cake tin at room temperature. But it can last up to 7 days in an airtight container. Stir until the mixture is smooth then set aside to cool down slightly. If it is too hot it will cause the egg to scramble! Wrap the cold cake in a layer of baking parchment and tin foil. It will keep for 4-5 days in an airtight tin.

This recipe has been carefully measured in grams and US cups so you can enjoy it wherever you are in the world! Scroll to the bottom of the post to find printable recipe card with ingredient amounts and detailed instructions!This scrumptious cake has a unique dark, golden brown colour, which hints at the rich combination of flavours the cake contains. The undeniable taste of golden syrup in every mouthful was always guaranteed to make this cake a winner. Milk adds richness to the cake. I always use whole milk in this recipe, but semi skimmed would also be fine. This is a fairly runny cake batter so don't be alarmed and definitely don't add extra flour to compensate! Trust me (and my Granny!). Festive - try poking holes in the cake while cooling, then feed it with a few teaspoons of ginger wine, rum, brandy, etc

Key tips: Don't open the oven until 50 minutes is up and don't attempt to skewer test a wobbly top cake as it may sink.It’s not a very fancy looking cake, but that doesn’t matter in the slightest. The taste more than makes up for its rather plain, beige appearance. Pour the cake batter into the prepared baking tin and bake in the centre of the oven for 1 hour. (See notes.) I love this cake just as it is with a cup of strong tea – but my absolute favourite way to eat it is with custard. One of my favourite puddings! Custard - warm up in the microwave and served with hot or custard, which is perfect in the colder months. Custard is particularly great if your cake is a little on the dry side

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