Sometimes the simple ones are the best.  And this is certainly very easy to make and yet again, went down very well. And left for a day ( if you can…..) the flavour begins to enhance.  As we now enter the darker nights, so a little comfort baking becomes a little more of the norm.

If you can’t wait an extra few hours for this to cool down and enjoy with a cuppa, enjoy it warm with clotted cream or custard…….or for a healthy balance (!) half fat creme fraiche.

First up, line a 2lb loaf tin and preheat the oven to Gas 3, 140c

Place into a saucepan, 110g butter, 110g light brown sugar and 220g golden syrup and melt. Take care not to over heat. Just a gentle heat to melt the sugar. Leave this to cool first before adding the rest of the ingredients. For no more than 10 minutes.

Beat together 1 egg and 150ml of milk (I used semi skimmed) and whisk into the sugar mix. Then beat in 220g gluten free self-raising flour ( I used Dove Farm ). Beat well to ensure there are no lumps.

Pour into the lined loaf tin and bake in the middle of the oven for approx 40 – 50 minutes or until the skewer comes out clean when inserted into the middle of the cake.

Leave to cool in the tin. After about an hour, or at least when the cake is cool, take 2 more tablespoons of golden syrup and warm – either in a mug in the microwave or in a small saucepan on the stove. Pour this over the cake and leave again until completely cold before removing from the lining.

Slice and enjoy