Butter Rum Cake - Ainsley Harriott

Ingredients

• 125g unsalted butter, plus extra for greasing the tin
• 250g self-raising flour, plus extra for flouring the tin
• 60g walnuts, chopped
• 30g cornflour
• 3 tsp baking powder
• 1 tsp salt
• 4 eggs
• 200ml whole milk
• 200ml dark rum
• 1 tbsp vanilla extract
• 6 tbsp vegetable oil
• 300g granulated sugar
• 1 x 75g packet instant vanilla pudding mix
• crème fraîche or ice cream, to serve
• For the Rum Syrup
• 125g unsalted butter
• 75ml water
• 150g granulated sugar
• a good pinch of salt
• 100ml dark rum