I tried making this according to the recipe but had to adjust it. I assumed a breakfast cup would be a 250ml cup (mum used to use an old coffee mug for her cup measure). I used ¾cup of sugar for the small cup. I didn't have any golden syrup in the cupboard and used runny grapefruit marmalade instead. There was the risk that it wouldn't have been sweet enough, but it doesn't seem to be a problem.
Baking is was a problem. I used a smaller oven and had the pan of water beside the loaf. I tested the loaf at 50 minutes and it wasn't cooked. At the one hour mark, when I was due to take the pan of water out I found the cake was slightly overcooked.
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