- Preheat oven 180°C. Place milk and lemon juice into a bowl, mix and set aside, to allow the milk to curdle, this will take around 3-5 minutes.
- Add polenta, sugar, flour, baking powder, cinnamon and vanilla beans into a large bowl and mix. Make a well with the dry ingredients and then add the milk, eggs, pinch of salt and mix until well until combined.
- Add butter to a medium frypan on a medium heat and allow to melt and foam. Evenly pour mixture into frypan, then drizzle100 ml of the cream on top and into the centre of pan. Take the pan off the stove and then bake in the oven 35-40 minutes.
- To serve, pour the remaining cream over the cake and drizzle with golden syrup, finishing with a dusting of icing sugar over the top.