Grease the pudding basins with the butter and place in the fridge to chill. . Place a tablespoon of golden syrup in the bottom of each bowl. Place the blueberries in a sieve and rinse in cold water. Sift the flour over them into a bowl to coat and set aside. Add all the remaining ingredients to the bowl and whisk together. Fold through the blueberries and pour into the basins. Cover with a double layer of foil with a flap folded in the middle and steam over a large pot for 50 minutes.
For the ice cream
Place the milk and the cream in an pan with the vanilla pod and seeds and bring to the boil. Whisk the egg yolks with the sugar and zest in a bowl and slowly pour over the heated cream. Leave to cool and churn in an ice cream machine for 40 to 50 minutes.
For the blueberry compote
Add all ingredients to a pan. Bring to the boil. Simmer for 5 minutes.