Honeycomb Pudding

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• 200 g (250 ml) sugar
• 120 g (215 ml) cake flour
• pinch of salt
• 5 ml bicarbonate of soda
• 125 g (135 ml) butter
• 125 ml lukewarm milk
• 250 ml golden syrup
• 4 eggs, beaten

Preheat the oven to 180ºC. Sift the dry ingredients together. Melt the butter in the lukewarm milk. Add the syrup and mix well. Combine the two mixtures and stir in the beaten eggs. Spoon mixture into a greased 20 x 15 cm oven dish. Bake for about 40 – 45 minutes. Serve with cream or custard.

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