It's already that time of the year for the Great British Bake Off and it's been brilliant so far. But in true TAOH style we thought we'd have a go at a "show stopper". Here's a take on a true British classic syrup sponge and custard. The sponge can be baked directly in a Tate and Lyle tin (which is a nice touch) and when its served straight from the oven looks really impressive. Baking the sponge just above half way leaves just enough room for the all important custard or ice cream if that's your preference. Because we do a lot of baking we tend to have surplus golden syrup tins lying about the place, now we've found the perfect use for them.
