Ingredients:
For the Pudding:
115g butter
60g golden caster sugar
2 medium eggs
115g golden syrup, warmed
175g self-raising flour
115g fresh, brown, breadcrumbs
115g sultanas, marinated in orange juice over night
finely-grated zest of 1 orange
For the Syrup:
225g golden syrup
juice of 1 orange
1 tsp arrowroot
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the warm syrup.
Fold in the flour, the breadcrumbs, the sultanas and the orange zest. Pour the resultant batter into a well-greased cake tin (about 20cm in diameter) then place in an oven pre-heated to 180°C. Bake for about 55 minutes, or until golden brown and cooked through.
As the cake is baking, prepare the sauce. Combine the syrup, arrowroot and orange juice in a small saucepan, beating thoroughly to combine. Bring to a boil, stirring constantly, and cook until thick.
To serve, slice the cake into wedges, whilst still hot, pour over the golden syrup sauce, garnish with a tablespoon of crème fraîche and serve.
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