1¼ cups golden syrup
¼ cup orange juice
2 tablespoons dried breadcrumbs
200 g unsalted butter, at room temperature
1 cup raw caster sugar
1 teaspoon vanilla extract
1⅓ cups self-raising flour
⅓ cup milk
Preheat the oven to 180°C (160°C fan forced). Grease a 2L-capacity baking dish with cooking spray. Combine the golden syrup, orange juice and breadcrumbs in a bowl. Pour over the base of dish.
- Using electric beaters, beat butter and sugar in a bowl until light and fluffy, about 5 min. Beat through vanilla extract. Add the eggs one at a time, beating well between additions. Stir in self-raising flour and milk alternately until combined.
- Using a spoon, dollop the batter over syrup mixture in baking dish. Bake in the oven for 45-50 min or until lightly golden and cooked when tested with a skewer. Dust pudding with icing sugar before serving. Serve hot or warm with custard or ice-cream. Garnish with berries if desired.