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Pre heat oven to 160C (fan) / 180 conventional / 350F or Gas Mark 4 and fully line a 8x8x2” (20x20x5cm) baking tin with greaseproof paper
Pour 250 g golden syrup into the baking tray and ensure it fully coats the bottom
Cream together 240 g salted butter and 240 g caster sugar in mixing bowl then beat through 4 medium eggs until the mixture lightens in colour and texture
Fold through 240 g self raising flour and then stir through 3 tablespoon milk until fully combined
Gently spread sponge mixture on top of layer of golden syrup
Bake in oven for 45 - 60 minutes (check with a skewer to ensure fully cooked through - mine took approx. 50 minutes)
Serve hot with custard