In a small saucepan over low heat, melt 4 tablespoons unsalted butter with 3 tablespoons dark brown sugar and 4 tablespoons golden syrup, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and let cool for 2–3 minutes.

Combine dry ingredients

In a medium bowl, sift or whisk together 3 tablespoons plain flour, 1 tablespoon cocoa powder, 1 teaspoon baking powder and a pinch of salt until evenly combined.

Make batter

Whisk 1 large egg, 180 ml milk and 1 teaspoon vanilla extract in a separate bowl. Pour the slightly cooled butter-sugar-syrup mixture into the wet ingredients and whisk to combine. Add the wet mixture to the dry ingredients and stir until a smooth batter forms, scraping down the bowl to ensure even mixing.

Bake

Pour the batter into the prepared baking dish and level the surface with a spatula. Bake in the preheated oven for 20–25 minutes or until the top is set and a skewer inserted into the center comes out with a few moist crumbs (the pudding should be springy).

Sauce (to pour under pudding)

While the pudding bakes, make the sauce: place 6 tablespoons golden syrup in a heatproof measuring jug or small bowl. Carefully pour 250 ml boiling water over the syrup — the syrup will loosen and bubble; stir until it becomes a smooth, glossy sauce. Keep warm.

When the pudding is done, remove it from the oven and immediately using a spoon or skewer, gently poke holes evenly across the surface (about 8–12 holes). Pour the hot golden syrup sauce evenly over the baked pudding so it soaks into the holes. Let the pudding rest for 5 minutes to absorb the sauce.

To serve

Scoop or cut the pudding into four portions. Serve each portion hot (or warm) with 1 scoop of vanilla ice cream on top or alongside. If using, sprinkle ½ tablespoon toasted flaked almonds over each serving for texture.

Optional finishing: for an extra glossy finish, drizzle a little extra golden syrup (about 1 teaspoon per serving) over the ice cream just before serving.