Start by mixing the sugar and the soft unsalted butter until creamy.
Add in the eggs one by one, making sure to scrape the sides of the ball halfway through. Don’t worry if the mixture my look a bit separated it will all come together once you add the dry ingredients.
Mix in the dry ingredients in separate bowl, then add it with butter, sugar and egg mix. Once everything has incorporated fold in the milk.
Spray the aluminium pudding basins. I am using the 200ml one. Then add a strip of parchment paper across this will help preventing the pudding from sticking.
Add 70 g of golden syrup, followed by 130 g of the sponge cake batter. Smooth the surface, place it in a rational oven.
Put on 100% steam and 100C for 45 min. Serve with more golden syrup, cold custard or custard ice cream.
