Method
1. Grease a metal pudding steamer (8-cup capacity)
with butter. Pour syrup into base of the steamer.
2. Beat butter, sugar, orange rind and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time,
until combined. Transfer mixture to a large bowl.
3. Add flour and milk. Stir until combined. Spoon into prepared steamer. Smooth over top.
4. Place a piece of baking paper then foil over the top of steamer. Tie firmly with string to secure. Cover with metal lid.
5. Place a small, heatproof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
6. Cook on High for 3 hours. Remove steamer. Stand for
15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate.
7. Drizzle extra golden syrup over pudding. Serve with cream.