Self-saucing coffee pudding

Serves 6

300ml hot or cold espresso 250g unsalted butter 350g caster sugar 125ml single cream 3 eggs 2 tbsp golden syrup 200g self-raising flour 125ml whole milk

2 litre rectangular dish

Place 100g of the butter and 200g of the sugar in a saucepan and pour over the espresso and single cream. Stir thoroughly and heat to a simmer. Boil, whisking, for 4 mins until smooth and thickened. Pour into the 2 litre dish and leave to chill for 2 hrs. Preheat the oven to 180°C/gas mark 4. Place the remaining butter and sugar in a bowl, and cream with the back of a wooden spoon until fluffy. Beat in the eggs and golden syrup, then mix in the flour. Stir in the milk and transfer to the dish, covering the top of the set coffee sauce. Bake for 25 mins until an inserted skewer comes out clean, and serve immediately.