Steamed Pudding with Golden Syrup

Prepare a steamed pudding mould or microwave-safe pudding bowl by lightly buttering the inside and placing 2 tablespoons of golden syrup at the base, spreading it evenly to coat.

Cream together 90 g butter and 3 tablespoons caster sugar in a mixing bowl until pale and fluffy, about 2-3 minutes.

Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated and the mixture is smooth.

Sift 1 cup self-rising flour into the bowl and fold gently into the butter mixture using a spatula until just combined.

Pour the remaining 1 tablespoon golden syrup into the batter and fold through carefully to distribute evenly without overmixing.

Stir in ⅓ cup milk until the batter reaches a soft, dropping consistency (thicker than a cake batter but pourable).

Transfer the batter to the prepared mould, smoothing the top level with the back of a spoon.

Cover the mould with a piece of buttered baking paper and secure with foil or a tight-fitting lid to trap steam during cooking.

Place the mould on a trivet or upturned saucer in a large pot and fill the pot with boiling water to halfway up the sides of the mould.

Cover the pot with a lid and steam over medium heat until a skewer inserted into the centre comes out clean, about 45 minutes.

Remove the pudding from the steamer and let rest for 2-3 minutes before carefully turning out onto a serving plate, golden syrup side facing up.

Serve warm with custard, cream, or ice cream on the side.