This week, Roy decided it was time to give another of my Great Grandmother’s recipes a go. He has been intrigued by her recipe for ‘Scrumptious Syrup Cakes’ which has a note on the base of the recipe saying ‘these are super’. Such praise sounded very hopeful! The only problem was, there was no instruction for the size of the tin or length of cooking, or indeed temperature of the oven. Experimentation would be required, but when he had successfully created these cakes (on his first try what’s more!) he was pleased with the results. Hot from the oven, or turned into butterfly cakes with a little cream (his Grandpa thinks a little ginger jam would be good too), they are indeed super. So this week, Roy Creates Great Grandma’s Scrumptious Syrup Cakes.
Note: This recipe makes approximately 2 dozen patty cakes. They are best eaten the day they are made.
You Will Need:
- 1 egg
- 1 tablespoon of butter
- ¾ of a cup of brown sugar
- 1 dessertspoon of golden syrup
- ½ a cup of milk
- 1 and ½ cups of self raising flour
Method:
- Preheat the oven to 180 degrees celcius
- Prepare a patty cake tin with liners (not a muffin tin – you want reasonably small cakes)
- Cream together the butter and brown sugar
- Add the egg and beat in
- Stir the golden syrup into the milk, mixing thoroughly until the syrup dissolves and then mix it into the egg, sugar and butter
- Add the flour and mix
- Fill the patty cake tins 2/3 full with the batter
- Bake for 10 to 12 minutes or until they are springy and a cake tester inserted into the centre comes out clean
- Enjoy!