serves 6

Difficulty Easy

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This crumbly creation combines classic ANZAC flavours into one delicious dessert.

Ingredients

• 80g unsalted butter, melted, plus 125g extra, melted
• 1/4 cup (55g) brown sugar, plus 1/4 cup (55g) extra
• 2 eggs, at room temperature, lightly beaten
• 1 1/2 cups (225g) self-raising flour
• 1/2 tsp ground cinnamon
• 1/2 cup (125ml) milk
• 1 1/2 cups (150g) whole rolled oats
• 1/2 cup (50g) desiccated coconut
• Creme fraiche, to serve
• Golden syrup, to serve

Golden syrup sauce

• 1 cup (250ml) boiling water
• 1 cup (250ml) golden syrup
• 50g unsalted butter, melted

Method

• 1.

  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm x 30cm (2.5L capacity) rectangle ovenproof dish. Place dish on a baking tray.

• 2.

  Place butter, sugar, eggs, flour, cinnamon and milk in a medium bowl and stir until well combined and smooth. Transfer to prepared dish and level top.

• 3.

  For the golden syrup sauce, use a fork to lightly whisk all ingredients in a large heatproof jug until well combined. Then, pour over the back of a large metal spoon all over the surface of batter in dish.

• 4.

  Bake on tray for 15 minutes.

• 5.

  Meanwhile, place oats, coconut, extra butter and extra sugar in a medium bowl and stir until well combined and evenly coated. Set aside.

• 6.

  Sprinkle oat mixture evenly over top of pudding, then bake for a further 20 minutes or until the pudding cake has risen, is cooked, and top and oat crumble are golden. Remove from oven and stand for 5 minutes to rest.

• 7.

  Carefully serve pudding straight to table with creme fraiche spooned over and an extra good drizzle of golden syrup.