Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 pinch of sea salt
- 3 tbsp golden syrup
- 275ml full-fat milk (of choice, we often use oat milk)
- cream, custard or vanilla ice cream, to serve
For the sauce
- 100g butter, softened
- 125g light muscovado sugar
- 1 tbsp golden syrup
- 300ml pouring cream
Method:
Preheat the oven to 180C/160C Fan/Gas 4. Grease a wide, 1.7-litre ovenproof dish with some of the butter.
Place the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, cinnamon, salt and syrup into a mixing bowl and beat by hand or with an electric whisk until fully mixed. Pour in the milk slowly and continue to stir through until the mixture is fully combined and smooth.
Pour into the greased dish and bake for 35–40 minutes or until well risen. Use a skewer to check it is cooked through.
To make the sauce, place the butter, sugar, syrup, cream and vannilla extract. Bring it to the boil and stir slowly. Pour some sauce over the pudding and serve with cream, custard or ice cream. The most decadently delicious dessert!
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