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Preheat oven to 180C/160C fan forced. Lightly grease a 6cm-deep, 1.5L (6 cup) baking dish and place in a roasting pan. Combine the condensed milk, golden syrup and 30g butter in a small saucepan. Stir over medium-low heat for 4 minutes or until melted, combined and slightly deeper in colour. Pour into the base of the dish.
Use electric beaters to beat the sugar, vanilla and remaining 125g butter in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour, alternating with the milk, until just combined.
Spoon the pudding mixture over the condensed milk mixture. Pour enough boiling water into the roasting pan to come halfway up the side of the dish. Bake for 50 minutes or until the pudding springs back when lightly touched.
Serve the pudding with ice-cream.