from Olive Magazine
6 big tbspn golden syrup
100g butter, plus extra for the dish
half tsp of vanilla essence
100g self-raising flour
1. Butter a 1 litre baking dish and dollop the syrup in the bottom. Put the soft butter in a food processor(assuming you have one) with the sugar and blitz until pale. Beat in the eggs one at a time then the vanilla. Add the flour and pulse until just mixed. Scrape into the dish, on top of the syrup.
2. Bake in the oven at 180c/fan for 30 mins until risen and golden.
Mine took a wee bit longer it was a bit squidgy in the middle when I first looked so I stuck it back in for 5 more minutes. I served with creme fraiche, but custard, cream or yoghurt would be equally as good.
You could always prepare this in advance, just stick in the fridge and take out the warm to room temp before cooking. It says in the recipe 20 mins to prepare, I think much less.