I feel better just contemplating this. You get the comfort of a syrup pudding steamed for many, many hours in 30 minutes. And you do practically nothing to make it: roll out half a 375g packet of good shop-bought pastry, ooze golden syrup over it, roll it up like a swiss roll and bung it in a dish, throwing over some milk before putting it in the oven.
You can eat it with either cream or ice cream: whatever, it is perfect Sunday lunch pudding, though there is a good case for making it any day of the week.
Photo by Lis Parsons.
Recipe posted by Nigella