Butterscotch self saucing pudding

Ingredients (serves 6)
1/4 cup (55g) brown sugar
1 1/4 cups (190g) self-raising flour
100g butter, melted
1 egg
1/2 cup (125ml) milk
2 tbs golden syrup
1/2 cup (100g) brown sugar
1 tbs cornflour
1 1/2 cups (375ml) boiling water
2 tbs golden syrup
Double cream or ice cream, to serve
Method
Preheat oven to 180?C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup (55g) brown sugar and 1 1/4 cups (190g) self-raising flour in a bowl. Add 100g butter, melted, 1 egg, 1/2 cup (125ml) milk and 2 tbs golden syrup and stir until combined. Spoon into greased dish.
Combine 1/2 cup (100g) brown sugar and 1 tbs cornflour. Sprinkle over the pudding mixture.
Combine 1 1/2 cups (375ml) boiling water with 2 tbs golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.