This pudding bakes a thick batter directly submerged in a golden syrup … um … syrup. The result is magical.
450g plain flour
2 tbsp baking powder
115g caster sugar
1 tsp salt
125g butter, cold and cubed
1 tsp vanilla extract
600ml pouring cream
400ml golden syrup
thick cream or vanilla ice-cream, to serve
1. Mix the flour, baking powder, sugar and salt in a large bowl and add the cold butter. Rub the butter in to form coarse breadcrumbs, then make a well and add the milk and vanilla. Fold these into the dry ingredients to form a batter.
2. Bring the golden syrup and cream to a simmer but don't let it boil over.
3. Heat your oven to 170C fan-forced (190C conventional). Lightly grease a 24cm pie dish (or similar dish with a capacity of about 2½ litres) and pour the batter into the base. Chill in the fridge for 30 minutes, then pour over the golden syrup mixture and bake for 30-40 minutes until the surface is golden and the batter cooked through. Stand for 10 minutes, then serve with extra cream or ice-cream.
Adam's tip: Golden syrup is a kind of treacle that's a by-product of sugar refining. It was developed in London in the late 19th century, but the name "golden syrup" actually came from Adelaide circa 1840.
Also try: Adam Liaw's oat and coconut scones
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.