Directions

'Golden Syrup'

1. Add the sweetener to a saucepan over a medium heat. If you’e using white sweetener, don’t mix it around - this will help it caramelise at the bottom of the pan. Golden sweetener can be mixed more frequently.

2. The sweetener will begin to dissolve. Once it has completely melted, add the double cream and whisk. It should start to froth and bubble immediately. Once the mixture starts to calm down, add the butter. It should now be bubbling gently.

3. Keep the pan on the heat to reduce the caramel down a little. Once done, turn the heat off and let it cool. Then transfer to a jar for storage.

The Puddings

1. Preheat the oven to 170°C.

2. Whisk together the cream & water, melted butter and eggs.

3. Add the golden syrup (see above) and golden sweetener and whisk again.

4. Finally, add the Panda Flour, bicarbonate of soda & baking powder and whisk to form a batter.

5. Add a teaspoon of ‘golden syrup’ into the bottom of small oven-proof pudding dishes lined with greaseproof baking paper, then divide the batter between the dishes.

6. Bake for 15-20 minutes. Carefully turn the dishes upside down to place the pudding on a plate. Enjoy!