This recipe comes from my mum. We had it cold as a cake or warm with custard as a dessert. One of the best things from my childhood. It is best left in an airtight container for a day or so as this is what causes the wonderful sticky top.
Preheat the oven to 180 C / Gas 4. Grease and line a Swiss roll tin with baking parchment.
Melt the butter gently with the golden syrup in a heavy bottomed saucepan.
Sift all the dry ingredients together in a large mixing bowl.
Beat the egg and milk together in a jug.
Once melted add the syrupy butter to the dry ingredients. There is no need to beat too thoroughly as the bicarbonate will aerate the mixture. Lastly add the beaten egg and milk slowly. The mix should appear quite runny. Don't panic as this is normal. Pour into the lined tin.
Bake in the middle of the oven for 50 minutes, or until the cake tests done with a skewer. When cooked allow to cool in the tin before storing in an air tight container.