Golden Syrup Pudding

Serves 6-8, Prep and Cook: 3 hours, 15 mins

Melted unsalted butter, for greasing

½ cup golden syrup

150g unsalted butter, chopped, at room temperature

¾ cup caster sugar

1 tsp finely grated orange rind

2 tsps vanilla extract

3 eggs

1½ cups self-raising flour

¹∕³ cup milk

Extra golden syrup and whipped cream, to serve

1 Grease a metal pudding steamer (8-cup capacity) with butter. Pour syrup into base of the steamer. 2 Beat butter, sugar, orange rind and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. 3 Add flour and milk. Stir until combined. Spoon into prepared steamer. Smooth over top. 4 Place a piece of baking paper then foil over the top of steamer. Tie firmly with string to secure. Cover with metal lid. 5 Place a small, heat-proof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid. 6 Cook on high for 3 hours. Remove steamer. Stand for 15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate. 7 Drizzle extra golden syrup over pudding. Serve with cream.