- 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
- 1 cup brown sugar, firmly packed
- ¼ cup golden syrup
Preheat the oven to 180°C (160°C fan forced). Grease an 8-cup capacity ovenproof dish.
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.
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.
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.