Place golden syrup, honey, brown sugar and milk in a saucepan over medium heat and stir until sugar is dissolved. Do not let it boil.
Place flour, baking powder, ginger, nutmeg, coffee and butter in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.
Whilst the motor is still running, pour in the warm golden syrup mix and process until smooth.
Add the egg and mix until well combined. The mixture will be quite runny.
Pour into the well greased muffin tins (or larger cake tin) until ¾ full.
Bake for 25 minutes if using small tins, or 45 minutes using larger ones. The cakes should not feel wobbly, but a bit squishy once they are cooked through.
Cool in the tins for 10 minutes then turn out onto a wire rack.
Dust with vanilla sugar.
Published: Photographs:David Merewether Recipes:Lucinda Hamilton Recipes Type:Special Occasions
Cocolicious, Lucinda Hamilton's catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email email@example.com