Ingreadient :

• 200g butter, softened
• 200g caster sugar
• 4 eggs
• 200g sr flour
• 1 tbs vanilla bean paste
• 150ml golden syrup
• Clotted cream
• White sea salt

Direction :

1. Grease a 1 litre pudding bowl. Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy. Add the eggs and fold in the flour and vanilla. Pour onto the syrup. Cover in greaseproof and tie the string around.
2. Put into a large pan, pour boiling water 2/3rds of the way up, pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up.
3. To serve, drizzle with golden syrup, sprinkle with salt, divide into bowls and spoon over cream.