To begin, preheat your oven to 180°C. Grease a medium baking dish with butter, ensuring the sides are well coated to prevent sticking. Move to preparing the batter.

In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This creates air in the mixture, helping the cake rise lightly. Transition to adding eggs.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep the batter even. Move to dry ingredients.

In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures the raising agent distributes evenly. Transition to combining wet and dry.

Gradually fold the dry mixture into the creamed butter mixture, alternating with milk. Mix until just combined without overbeating. The batter should be smooth and thick. Set aside while you prepare the syrup.

In a saucepan, combine maple syrup, cream, brown sugar, and butter. Heat gently over medium heat, stirring until the sugar dissolves and the mixture is smooth. Bring just to a simmer, then remove from heat.

Pour the syrup mixture into the greased baking dish. Gently spoon the cake batter on top, spreading it evenly without mixing the layers. The sauce will sink beneath and form its own caramel base while baking.

Place the dish into the preheated oven and bake for 35–40 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean. The sauce will bubble up around the edges.

Remove from the oven and let the pudding rest for 10 minutes. This allows the sauce to thicken slightly and the cake to set. Transition to serving.

Serve generous spoonfuls of pudding with the rich sauce from the bottom of the dish. Add cream or vanilla ice cream for balance. Presentation tip: dust lightly with icing sugar before serving.