Step 1

Grease a 4 cup capacity pudding basin. Pour half cup golden syrup into the base of the pudding basin.

Step 2

Beat the butter and sugar until pale in colour and creamy.

Step 3

Add the eggs, one at a time, beating well between each addition.

Step 4

Stir in the flour and milk in alternating batches.

Step 5

Spoon the mixture into the pudding basin and smooth the surface.

Step 6

Layer a sheet of baking paper and foil together.

Step 7

Fold a 3 cm pleat down the centre and cover the pudding basin, paper side down. Secure with kitchen string.

Step 8

Roll the edges of the foil and paper up to prevent it coming into contact with the water while cooking.

Step 9

To cook in a slow cooker, place pudding basin in the bowl of slow cooker. Pour in enough boiling water to reach half way up the sides of the basin.

Step 10

Cover and cook on high setting for 3 hours.

Step 11

To cook on stovetop, place an upturned saucer in the base of a large saucepan. Place the basin on top then add enough boiling water to reach halfway up the sides of the basin.

Step 12

Cover and cook over medium-high heat for 2 hours.

Step 13

Once cooked, allow pudding to stand for 5 minutes then turn out onto a plate.

Step 14

Serve warm with cream, ice-cream or custard and extra golden syrup.