320g of unsalted butter, softened, plus extra for greasing
320g of soft light brown sugar
6 medium eggs, beaten
320g of khorasan flour
1/2 tsp salt
1/2 tsp baking powder
Golden syrup sauce
300g of golden syrup
100g of butter
250g of soft brown sugar
250ml of créme fraiche
Method
1
Preheat the oven to 180°C/gas mark 4 and grease the pudding moulds with butter
2
Place the golden syrup, butter and sugar in a pan and place over a low heat, stirring to dissolve the sugar into a smooth sauce
3
Meanwhile, sift the khorasan flour, salt and baking powder together in a mixing bowl
4
In a separate bowl, use a wooden spoon to beat the butter and sugar together until pale and fluffy
5
Stir in the eggs, then fold in the dry ingredients
6
Place a tablespoon of the golden syrup mix into the bottom of each pudding mould. Then spoon in the cake batter on top and give the pot a little tap on the counter to level out the mixture
7
Place on a tray then bake in the oven for 25–30 minutes or until a skewer comes out clean
8
Meanwhile, place the golden syrup sauce back over a low heat and stir in the crème fraîche
9
Use a small knife to help release the cakes and serve drizzled with the sauce