Ingredients
- 1½ cups self-raising flour
- ½ cup brown sugar, firmly packed
- ⅔ cup milk
- 2 cage-free eggs
- 100g unsalted butter, melted, cooled
- 2 tablespoons golden syrup
- double cream, to serve
Butterscotch topping
- 1 cup brown sugar, firmly packed
- ¼ cup golden syrup
Method
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Preheat the oven to 180°C (160°C fan forced). Grease an 8-cup capacity ovenproof dish.
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Sift flour and sugar into a large bowl. Combine the milk, eggs, butter and syrup in a medium jug. Whisk well. Add to flour mixture. Stir until smooth and pour into prepared dish. Smooth over the top.
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To make topping, sprinkle sugar evenly over pudding mixture. Combine the syrup and 2¼ cups boiling water in a medium heatproof jug. Slowly and carefully pour over the pudding mixture.
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Cook pudding for 40 min, or until a spongy cake forms on top and sauce is runny underneath. Stand for 5 min, then serve immediately with cream.
