Golden Syrup Sponge with Custard

Ingredients

• 3 large eggs
• 200g self-raising flour
• 2 tbsp milk (optional)
• 200g caster sugar
• 200g unsalted butter, softened
• 6 tbsp golden syrup
• 600ml whole milk
• 2 tbsp caster sugar
• 50g custard powder
• 1 tsp vanilla extract

Method

1. Heat the oven to 180°C fan/200°C/gas 6 and grease a 20cm round cake tin. Spoon 2 tbsp of the golden syrup into the base and tilt to spread it into a thin, sticky layer.
2. Cream the softened butter and caster sugar in a large bowl for 3–4 minutes with electric beaters, until pale, fluffy and noticeably lighter in colour.
3. Beat in the eggs one at a time, adding a spoonful of the flour with the last egg if it looks like splitting. Fold in the remaining flour gently with a metal spoon, adding the milk only if needed to reach a soft dropping consistency. Ripple in the remaining 4 tbsp golden syrup with a couple of lazy stirs — don't fully combine.
4. Spoon the batter into the tin over the syrup layer and level the top. Bake for 25–30 minutes, until deep golden, springy in the centre and a skewer comes out clean. The kitchen should smell of warm caramel.
5. While the sponge bakes, whisk the custard powder and caster sugar with a splash of the cold milk in a jug to a smooth paste. Warm the rest of the milk in a saucepan until steaming, then pour onto the paste, whisking constantly. Return to the pan with the vanilla and stir over a medium-low heat for 3–4 minutes, until thick enough to coat the back of a spoon. Don't let it boil.
6. Rest the sponge in the tin for 5 minutes, then invert onto a plate so the syrupy base becomes the glossy top. Spoon over any syrup left in the tin.
7. Cut into thick wedges and serve warm with custard poured generously over, plus an extra drizzle of warmed golden syrup if you're feeling it.