Best-ever butterscotch pudding

This magical offering is made with a topping that turns into a deliciously creamy sauce at the bottom. Serves 6 PREP: 25 mins COOK: about 40 mins 125g unsalted butter, plus extra to grease 200g self-raising flour 50g dark brown soft sugar 1 large egg 150ml milk Zest of ½ lemon 1tsp vanilla extract 2tbsp golden syrup Icing sugar, to dust

FOR THE TOPPING 2tbsp cornflour 100g dark brown soft sugar 150ml double cream 1tsp vanilla extract 2tbsp golden syrup

1 Preheat oven to 180°C/ 160°C fan/gas 4. Grease a 1.8 litre ovenproof dish. Melt butter and set aside.

2 Sift the flour into a bowl and stir in the sugar. Add the egg to the melted butter, along with the milk, lemon zest, vanilla and golden syrup. Mix. Add wet ingredients to the flour bowl and whisk until smooth. Scrape mixture into dish.

3 For the topping, mix the cornflour and sugar and scatter over the raw cake.

4 Next, heat the cream with 100ml water until almost boiling. Take off the heat, stir in the vanilla and syrup, and carefully pour all over the cake. Bake for 35 mins, or until a skewer inserted into the centre comes out clean. Dust with icing sugar and serve with cream.

FREEZE AHEAD

Prepare to end of step 3 in an ovenproof and freezer-proof dish; wrap in clingfilm. Freeze for up to three months. To serve, preheat oven to 180°C/160°C fan/gas 4, pour the hot cream mixture over the frozen pudding and bake for 55 mins-1hr.