Golden Syrup Custard Cake

Golden Syrup Custard Cake


  • 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) 



  • 2 1/2 tbsp custard powder 
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) golden syrup 



  1. 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. 

  2. 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. 

  3. 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.