Sift the dry ingredients into a mixing bowl. Add the syrup, eggs, oil and milk. With an electric mixer, mix all the ingredients together.
Pour into the tin and spread out. Bake for 40-45mins, until baked and springs back to you touch. Leave to cool. Turn out onto a wire rack to cool completely.
Cut up into squares and serve with creamy custard and any left over put into an airtight tin.