Considering the amount of golden syrup that went into this cake, it couldn't have turned out bad. But it turned out so much better than I was expecting.
You start out by combining the golden syrup, butter, and sugar over a low heat in a saucepan. It looked like a lot of sugary goodness, and after I'd put it all in the pan it seemed like I'd underestimated the size but there was no going back now because it would take an age to get all the golden syrup back out!
Because the size of the pan, it was pretty hard to mix all the flour in, and I was a bit skeptical with the 300ml of milk the recipe called for because it was already pretty runny, but I trusted that it was correct and ploughed ahead. It doesn't look very appetizing at this stage, but stick with it.
It was nice and easy to transfer to the tin, and I didn't need to spread it out at all because of the consistency of it. You'll notice that I didn't manage to get all the lumps out because the saucepan was just too full, but this didn't seem to matter.
After I took it out of the oven, I drizzled more golden syrup over the top. I was a bit stingy with this, because I knew how much golden syrup had already gone into the cake, but the effect of the drizzling is totally worth it, so go a little crazy!
The cake was really moist, and went down well with everyone at work and I'd definitely make it again. I'd imagine it would be good with custard or ice cream when hot too.