½ cup golden syrup
100g butter, softened
½ cup caster sugar
1 cup flour
1 teaspoon baking powder
¼ cup milk
½ teaspoon vanilla essence
Grease a steamed pudding bowl (4-cup capacity) generously with butter. Pour in the golden syrup.
Half-fill a large, lidded saucepan with water and bring to the boil. Place an upturned saucer or egg ring in the bottom of the pot for resting the pudding bowl on.
Cream the butter and sugar with an electric beater until light and fluffy. Add the eggs, one by one, and beat well.
Sift the flour and baking powder into a separate bowl. Add alternately with the milk and vanilla essence to the creamed mixture. Fold gently to combine.
Carefully spoon the batter into the pudding bowl on top of the golden syrup. Place the lid on the pudding bowl and lower it into the boiling water, making sure the water comes halfway up the sides of the bowl. Cover the saucepan with a lid and boil gently for 1 hour.
To serve, run a knife around the edge of the pudding and turn it out onto a plate. Serve with softly whipped cream.