1. Spray a 2.2 litre pudding basin generously with oil (see note). Pour in 120g golden syrup (this creates an awesome caramelised crown!).

2. To make the batter, whisk together the flour, baking powder and salt in a bowl. In the bowl of a standing mixer, a separate large bowl, beat the butter, sugar, golden syrup and treacle for 2 minutes on medium high using an electric beater until smooth and fluffy. Beat in half the eggs until incorporated – it may look a bit split but don't worry, it will come together. Add half the flour mixture and beat until just incorporated. Beat in remaining eggs and flour until incorporated, then add the milk and beat until the batter is smooth.

3. Scrape the batter into the prepared pudding basin then smooth the surface. Cover loosely with a sheet of baking paper then foil, allowing for the pudding to rise slightly above the rim of the basin. Tie a piece of kitchen string around the pudding basin in a cross as if you were tying a bow on a present, to make it easy to lift out of the pot.. Then tie another piece of kitchen string under the basin rim (this will hold the first string in place).

4. Place in a large pot on a trivet or scrunched up balls of aluminium foil in the bottom of a large lidded pot and place the pudding basin on top, ensuring the bottom of the basin is lifted clear of the bottom of the pot. Pour freshly boiled water into the pot so it comes halfway up the basin. Bring the water to a gentle simmer over medium-low heat. Place the lid on the pot and steam for 1 hour 45 minutes, topping up with boiling water if needed, or until a skewer inserted into the middle (through the foil) comes out clean. The pudding should rise just about level with the top of the basin.

5. Meanwhile, make the treacle butterscotch sauce. Pour the cream into a small saucepan and bringing to a simmer over low-medium heat. to heat up until hot, but Don't let it boil. Remove and set aside. Warm the treacle and golden syrup in a large saucepan over low-medium heat. Once the mixture starts bubbling, let it simmer gently for 1 minute. Remove from the stove then, while whisking constantly, drop the butter cubes into the hot syrup one at a time. Once all the butter is melted and combined into the syrup, slowly pour in the hot cream, whisking constantly. Once the cream is incorporated, return the pan to medium heat and simmer for 2 minutes until it thickens into a thin syrupy consistency. 

6. Remove the pudding from the pot and allow it to rest for 5 minutes. Uncover, then slice the top off level with the rim of the basin using a bread knife. Pour over ¼ cup of hot treacle butterscotch sauce. Leave to soak for 20 minutes.

7. Run a butter knife around the sides of the pudding then invert basin onto a serving platter. If some pudding sticks to the basin, scrape and patch. It will be hidden by the sauce. Pour over about ¾ cup of the warm Butterscotch Treacle sauce so it coats the pudding thickly all over. Serve warm with ice-cream and remaining sauce.

NOTES:

• Treacle is a dark, intensely flavoured caramel syrup, so youwe don't need to use much. We use a larger quantity of golden syrup as it is more neutral flavoured. You could also substitute all the treacle for with golden syrup, which will make this taste more like a butterscotch pudding.
  
  
• Any heatproof bowl can be used; check the manufacturer label.
  
  
• The treacle butterscotch sauce thickens as it cools. Use while hot to soak the pudding, then, when it has cooled slightly, pour over the pudding (it will coat the pudding better).

Serve with RecipeTin Eats' best ever roast beef and gravy recipe and ultimate Yorkshire puddings.