Sweet Syrup Cakes
ready in 3 h. 25 min.
Grease four individual pudding basins with a little of the butter.
Combine the treacle with the breadcrumbs in a small mixing bowl. Divide between the pudding basins and place the basins in a slow cooker.
Beat together the sugar with the remaining butter until pale and fluffy. Beat in the eggs, one by one, and then fold in the flour, salt, and milk until incorporated.
Divide the batter between the basins and pour in enough hot water to come halfway up the sides of the pudding basins.
Cover the cooker with a lid and cook the puddings on low for 2 - 3 hours until set; a tester should come out almost clean from their centres when inserted.
Combine the cream and Golden Syrup in a small saucepan. Cook over a moderate heat, stirring, until thickened and syrup.
Remove the puddings from the cooker and invert onto serving plates, serving with the sauce poured over.