Butterscotch raisin cake

1. Grease a 20cm ring pan. Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in golden syrup, then eggs one at a time, beat until combined.

2. Stir in raisins, then sifted flour and milk. Spoon mixture into prepared pan.

3. Sprinkle with topping. Bake in moderate oven for about 45 minutes. Stand five minutes before turning on to wire rack to cool.

4. Combine flour with sugar in bowl; rub in butter, stir in walnuts.

Keeping time: Two days.