Preparation:

Step 1: Preheat your oven

Preheat the oven to 180°C (conventional) or 160°C (fan-forced). Lightly grease a medium-sized baking dish (about 1.5–2L capacity) or a deep 20cm square baking dish.

Step 2: Prepare the sponge batter

In a large mixing bowl, combine the self-raising flour, brown sugar, and a pinch of salt. Whisk lightly to mix the dry ingredients.

In a separate jug or bowl, whisk together the milk, melted butter, vanilla extract, and sweetened condensed milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix—aim for a smooth batter with no dry flour pockets.

Pour the batter into the prepared baking dish and spread evenly with a spatula or spoon.

Step 3: Prepare the sauce

In a small bowl, combine the brown sugar and golden syrup. Pour the boiling water over and stir until the sugar is mostly dissolved. Then stir in the sweetened condensed milk.

Step 4: Pour sauce over batter

Gently pour the sauce over the sponge batter. Do not stir. The sauce will sink and settle under the batter during baking, creating a rich caramel pool beneath the sponge.

For even distribution, pour the sauce over the back of a large spoon held just above the batter—this helps to gently layer it on without disrupting the sponge.

Step 5: Bake

Place the dish into the preheated oven and bake for 30–35 minutes, or until the top is golden and springy to the touch. A skewer inserted into the sponge should come out clean—but be careful not to go too deep into the sauce layer when testing.

The pudding will have a soft, cakey top and a luscious sauce underneath.

Step 6: Cool slightly and serve

Let the pudding stand for 5–10 minutes to allow the sauce to thicken slightly before serving. Spoon into bowls and drizzle over the warm caramel sauce from the base.