Old Recipe from Maori Lady

many years ago a Maori lady gave me a recipe for a an easy steam pudding where the sugar was browned first in the pan then the other easy ingredients were added does anybody know the recipe please.

Could this be the one? I haven't tried it, but the same recipe is in several Maori cooking sites, including one seeking a steam pudding for a hangi.
Ingredients
2 1/2 cups flour
1 1/2 cups of sugar
1 tsp baking soda
250gms butter
1 tsp spice
3 beaten eggs
Burnt sugar syrup - 4 tblspn sugar (add more sugar if you prefer darker) don't burn longer than necessary it will taste burnt and bitter. Add 1 cup of water to burnt sugar. (To burn sugar: Cook sugar in a small saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until melted and a deep amber color. Remove from heat and, stirring constantly, gradually add 1 cup water)
Place flour and sugar into bowl, rub in butter until resembles breadcrumbs, add mix spice and baking soda. Make a well in the middle and add beaten eggs. Lastly add burnt sugar. It should have a runny cake mix consistency. Steam for 2 hours.
ETA the method to burn sugar

Burnt Sugar Pudding

3 cups plain flour
1 tsp baking powder
1 tsp baking soda
¼ cup sugar
125grms butter
Burnt Sugar
1 ½ cups sultanas
¼ cup milk
Put the flour, baking powder, baking soda and sugar in a bowl and mix together. Rub the butter into dry ingredients to make a fine crumbly mixture. Add burnt sugar, add the milk and sultanas and mix to a dropping consistency.
Dampen a clean cotton cloth (calico is good. boil the cloth first then dry and can be used again) and lie over a medium sized bowl. Dust the centre of the cloth lightly with flour. Pour mixture into the floured cloth and pull all sides of the cloth together, making sure the pudding is nicely centred. Tie the cloth with string making sure that it will be absolutely WATER TIGHT !
Gently place the pudding into a large pot of boiling water and boil for 2 ½ hours.

Never let the water go off the boil, keep checking water level in the pot as the water evaporates during the cooking process. Refill the pot, with boiling water as required, adding it slowly to keep pot topped up. If water stops boiling the pudding will come out stodgy.
When cooked carefully remove the pudding from the pot and gently place on a plate or the bench. Cut or untie string and peel the cloth from the pudding. Allow to cool then cut into slice and serve with custard and cream.

To make the burnt sugar.
Place 1 cup of sugar into an old pot and cook slowly until sugar is dark brown. (This is best done outside on the BBQ and you don’t smoke out your kitchen and set off the smoke alarms ! )

Cool the sugar slightly and SLOWLY add 1 cup of water for the hot mixture doesn’t spit and burn. Stir well.

Thank you both so much will print and put in my recipe book