Golden Syrup Pudding + Vanilla Ice Cream Recipe

Chill equipment

Place a mixing bowl and beaters in the freezer for 10–15 minutes to help the cream whip more easily.

Pour the cold heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form — the cream should hold shape but still be smooth (about 2–3 minutes).

Gently fold the sweetened condensed milk, vanilla bean paste (or extract), and a pinch of salt into the whipped cream with a spatula. Fold until uniformly combined, taking care not to deflate the cream.

Transfer the mixture into a loaf tin or airtight container, smooth the top, cover, and freeze for at least 6 hours or overnight until firm. (If making ahead, allow 10–15 minutes at room temperature before scooping.)

Preheat your oven to 180°C (350°F). Butter four 180–200 ml ramekins or a single 1.2 L baking dish thoroughly.

Prepare golden syrup sauce

In a small saucepan, combine 80 ml golden syrup and 30 ml water. Warm gently over low heat, stirring briefly to combine. Pour a tablespoon or about 15–20 ml of syrup mixture into each ramekin (or spread evenly across the base of the baking dish). Set aside.

Make the batter

In a mixing bowl, cream the softened butter and 100 g caster sugar together until pale and fluffy (2–3 minutes using a hand mixer or 4–5 minutes by hand). Beat in the eggs one at a time, adding a teaspoon of flour with the second egg if the mixture looks like it might curdle. Stir in 1 tsp vanilla extract and 60 ml golden syrup.

Sift together 120 g plain flour and 1 tsp baking powder. Fold the dry ingredients into the butter-egg mixture in two additions, alternating with 120 ml whole milk, beginning and ending with the flour. Mix until just combined and smooth — do not overmix.

Bake

Spoon the batter evenly into the prepared ramekins (approximately 180–200 ml each) or pour into the prepared baking dish. Place the ramekins or dish on a baking tray. Bake in the preheated oven for 18–22 minutes for individual ramekins, or 30–35 minutes for a single dish, until the tops are golden and a skewer inserted into the cake comes out clean. The puddings will rise over the syrup layer.

Rest and invert

Allow the puddings to rest for 3–4 minutes after removing from the oven. Run a knife around the edge of each ramekin, then carefully invert each pudding onto a warmed plate so the golden syrup sauce sits on top. For a single dish, slice and serve with sauce spooned over each portion.

Spoon a generous scoop of the no-churn vanilla ice cream alongside or on top of each warm golden syrup pudding.

Drizzle extra golden syrup (about 7–10 ml per serving) over the pudding and ice cream. Garnish with fresh mint leaves if using.

Serve immediately while puddings are warm and ice cream is still nicely scoopable.