Ingredients

Serves 6

125gm butter
125gm caster sugar
100gm self-raising flour
25gm ground almonds
50gm breadcrumbs
2 large free range eggs
100ml warm milk
1 cup golden syrup plus ½ cup for serving
100gm butter
1 vanilla pod
50ml rum
Custard (bought)

Method

Cream the butter and sugar until soft. Add eggs one at a time until combined. Add the flour, bread crumbs and almond meal and mix until combined. Add the warm milk until you reach a dropping consistency.

Grease a pudding basin well with 100gms of soft butter. Split and remove the seeds of the vanilla pod and place in the bottom of the pudding basin. Mix the rum with the golden syrup and pour into the pudding basin.

Pour the batter over the top of the syrup and spread evenly over the syrup.
Cover the top of the pudding basin with greaseproof paper and secure with butchers twine.

Place a small saucer into the bottom of a large heavy pot and half fill with boiling water. Place the pudding basin into the pot. The water should come half way up the sides.

Cover with a lid and simmer for one hour. Check the liquid level from time to time to ensure there is enough water whilst cooking.

After one hour place a skewer into the pudding to check that it comes out clean. This will indicate the pudding is cooked.

Remove from the pot and allow to stand for five minutes before turning out onto a large serving plate.
Serve with the remaining warmed golden syrup and plenty of bought custard.