1 cup (2 sticks) unsalted butter
1 cup sugar
A few drops of vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
1 1/4 cups Tate & Lyle Golden Syrup (a little extra will do no harm).
With an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, along with the vanilla.
With a spatula, fold in the flour and baking powder and mix until smooth. Take care not to overmix here.
Preheat oven to 350F.
Butter and flour a 10-inch round Bundt pan.
Pour the syrup into the pan, then spoon in the sponge batter, gently smoothing the top with a spatula.
Bake for about 30 minutes; the sponge should be golden on top.
Remove the pudding from the oven and let it cool for 2-3 minutes. Place a plate on top of the Bundt pan, then quickly but firmly turn the plate and pan upside down to release the cake onto the plate.. You may need to loosen the edges very slightly with a knife before you flip it.
Serve with hot custard.
HOT CUSTARD INGREDIENTS
3/4 cup heavy cream
1 cup whole milk
1/4 cup plus 1 Tbsp granulated sugar
1/2 teaspoon vanilla extract
4 egg yolks
Heat cream, milk, sugar, and vanilla until hot but not boiling. Remove from heat, whisk the egg yolks, then whisk in the hot liquid 1/4 cup at a time to avoid scrambling.
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