Ingredients
Cake
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100g butter, melted
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½ cup (125ml) milk
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3 tsp Queen Natural Vanilla Extract
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2 tbsp golden syrup
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1 egg
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1 ¼ cups (185g) self-raising flour
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¼ cup (55g) firmly packed brown sugar
Sauce
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½ cup (110g) firmly packed brown sugar
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½ tbsp cornflour
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2 tbsp golden syrup
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1 ½ cups (325ml) boiling water
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½ cup (125ml) Baileys Irish Cream Liqueur
Method - Cake
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1
Preheat oven to 180°C (fan forced). Grease a 1.5L baking dish or individual oven safe bowls with cooking spray.
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2
In a large bowl, combine melted butter, milk, vanilla, golden syrup and egg and mix well. Add flour and sugar, mixing until well combined. Transfer to prepared dish and prepare sauce.
Method - Sauce
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1
Combine brown sugar and cornflour, and sprinkle evenly over the pudding mixture. Dissolve golden syrup in boiling water, add Baileys (mixture may look curdled) and pour over the back of a spoon over the top of the cake mixture. Bake for 45 minutes until golden.
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2
Dust with icing sugar and serve in bowls with cream and an extra drizzle of baileys.
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