250 g SR flour
150 g sugar
1 tspn bicarbonate of soda
250 ml milk
25 g butter
1 tbspn golden syrup
.5 tspn vanilla essence
For The Sauce:
250 ml cream
125 g butter
125 g dark brown sugar
125 ml water
Heat the oven to 170C and butter a 2 lt pyrex baking dish with sides at least 5 cm deep, (or similar).
Melt the butter and golden syrup gently, cool a little and add to all the other pudding ingredients in a blender bowl. Blend until smooth to form a thickish batter. Pour into the prepared dish, cover the top loosely with foil and bake between 40 and 50 minutes until golden and firm to the touch.
In the meanwhile, add all the sauce ingredients into a saucepan and stir over a moderate heat until the sugar is dissolved. Bring to a rapid boil for a moment or two, watching carefully as it will have a tendency to boil up and out of the pan if you look a way for a moment.
Remove from heat and when pudding is cooked and removed from the oven, pour the hot sauce over the pudding in the dish. This may take a few pours but the sauce will absorb fairly quickly into the pudding.
When ready to serve, divide the pudding into portions and lift with a small slice tool onto the serving plates. Vanilla ice cream, cream or both if warranted, are good accompaniments.
Leftovers can be covered and reheated, keeps in the fridge for a couple of days, or divide into individual portions, wrap in cling film and freeze. Reheats well in the microwave.