Chocolate espresso loaf
- Heat oven to 160 degC fan bake. Grease a standard loaf tin and then line the base with nonstick baking paper. Place butter, sugar and golden syrup in a large bowl and beat until pale and creamy.
- Beat in eggs, one at a time. Sift dry ingredients together. Fold dry ingredients into the creamed mixture alternately with the milk until ingredients are just combined and mixture is smooth.
- Pour mixture into the prepared tin. Bake for 50 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. Remove and slice to serve.