This recipe is from Delia's Cakes.
First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it.
Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly.
Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly.
The cake batter will seem very liquid at this stage but that’s quite normal so don’t worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy.
Cool in the tin for 5 minutes before turning out onto a wire tray to cool.
When it’s cold, cut it into squares and store in an airtight tin.
Pre-heat the oven to 180°C, gas mark 4