Cooking oil spray, to grease
100g butter, melted
1 /3 cup dark brown sugar
1 free-range egg, lightly beaten
1 /3 cup golden syrup
11 /3 cups self-rising flour
Double cream, to serve
ESPRESSO CARAMEL SAUCE
1 /2 cup caster sugar
60ml water 60ml thickened cream
60ml hot black espresso coffee
Preheat oven to 180°C fan-forced (200°C conventional). Grease 4 shallow 3-cup capacity ovenproof bowls with cooking oil spray and transfer to a large oven tray. Combine melted butter and brown sugar in a large bowl. Add the egg, milk and golden syrup and stir until combined. Sift in flour and stir until a smooth batter forms.
Spoon mixture evenly into dishes. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, to make espresso caramel sauce, combine sugar and water in a medium saucepan over low heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Boil, without stirring, for 10 minutes or until mixture becomes golden, brushing down side of pan with cold water if sugar crystals start to form. Remove from heat and stir in cream and espresso coffee. Return to the heat, reduce heat to low and cook, stirring, for 2 minutes or until sauce has thickened and is smooth. Set aside to cool for 10 minutes.
Spoon cream on top of puddings and drizzle generously with espresso caramel sauce.