1½ cups self-raising flour
½ cup firmly packed brown sugar
⅔ cup milk
100 g unsalted butter, melted, cooled
2 tbsp golden syrup
cream, to serve
1 cup brown sugar, firmly packed
2¼ cups boiling water
¼ cup golden syrup
- Grease a large ovenproof dish (8-cup capacity).
To make the pudding, sift flour and sugar into a large bowl. Combine milk, eggs, butter and syrup in a medium jug. Whisk well. Add to flour mixture. Stir until smooth. Pour into prepared dish. Smooth over top.
- To make topping, sprinkle sugar evenly over pudding mixture. Combine water and syrup in a medium heatproof jug. Slowly and carefully pour over top of pudding mixture.
- Cook pudding in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Stand for 5 minutes.
- Immediately serve pudding with a dollop of cream.