Preheat the oven to fan 140C/
conventional 160C/gas 3. Grease
the sides of a Swiss roll tin, about
32cm x 23cm x 2cm, with butter.
Place the tin on a sheet of
non-stick baking parchment and
draw round it with a pencil. Cut
along this line so you are left with a
piece of parchment the same size
as the tin base. Press it into the tin.
Put the butter and syrup into a
small saucepan. (If possible, place
the pan on some scales first and
note the weight before pouring in
the syrup). Gently warm the pan over a low heat
until the butter
melted, then stir
well to combine.
Remove from the
heat and cool for
about 15 minutes.
Tip the flour into a large bowl with
1 tsp salt. Stir in the muscovado
sugar with a wooden spoon. Beat
in the cooled syrup and butter until
mixed. If you find this hard to do,
ask an adult to help.Crack the eggs
into a jug. Pour in the milk and beat
with a fork. Now pour this into the
bowl with the flour and sugar and
stir until the mixture is smooth.
Pour the mixture into the tin and
tap gently on the work surface to
level it. Put it on a baking sheet
larger than the tin. Bake for 40-50
minutes until risen and firm in the
centre. Check the cake is ready by
getting an adult to press it with their
finger. It should be firm and springy.
Ask an adult to remove the tin
from the oven, then leave it to cool
for 10 minutes. Use a round-bladed
knife to trim any cake that has
come over the sides. Run the knife inside the sides of the cake tin, tip
the cake onto a wire cooling rack
and leave for 2 hours or until cold.
Then slide the cake onto a board
and trim off the four edges so you
have a 30cm x 20cm rectangle. Cut
lengthways into 5cm wide strips.
Mix half the icing sugar in a cup
with a drop of warm water to a
thick paste, using a teaspoon. Set
aside. Sift a little icing sugar onto
a worktop and divide the marzipan
into three. Roll each piece into a
ball. Make a dent with your thumb
in one of the balls and, using a
cocktail stick, drip in a few drops of
red colouring. Knead the ball until
evenly coloured. Repeat with a
second ball and
Leave the third
ball plain. If you
don’t want to get
the colour on your
Dust some more icing sugar onto
the worktop and roll out the balls
to the thickness of a £1 coin. Using
a small star cutter (or try other
shapes, such as holly), stamp out
eight stars in each
colour. Dab a blob
of icing on each
shape and stick
six along each
cake strip. Cut
between them to
make 24 squares.
Dust the top of the cakes with the
rest of the icing sugar. Arrange on
paper plates, covered in cling film,
or in pretty boxes.