Ingredients (Makes 6):

 

6x7cm ovenproof dishes

 

75g salted butter, softened

150g dark muscovado sugar

2 eggs

150ml full-fat milk

1 tsp vanilla extract

200g self-raising flour

 

80g butter

100g dark brown muscovado sugar

2 tbsp golden syrup

150ml double cream

 



 

Preheat the oven to 180 c/350 f/gas mark 4. Grease the 6 ramekins.

 

In a bowl, cream together the butter and sugar until light and fluffy. Mix in the eggs, milk and vanilla until combined, then fold in the flour to from a smooth batter.

 

Divide evenly between the six ramekins, place on a baking tray and bake for 20 minutes until risen and golden.

 

While the puddings are in the oven. make the sauce. Melt the butter, sugar and golden syrup in a pan over a low heat until melted and smooth, then mix in the cream. Keep warm until the puddings are ready.

 

Serve the puddings immediately by turning them out onto individual serving plates and coating them with sauce. Serve with vanilla ice cream.

 

I hope you all enjoyed this post, thank you so much for reading, and I will see you all very soon,

 

Love Lou

xxxx