I won't tell you how to cook your corn meat as this works with any method, whether you are a boiler, slow cooker or pressure cooker, you're set. Mix worcestershire and marmalde into however much water you cook in then drizzle the golden syrup over the exposed meat, chuck in your bay leaves and cook. I chuck my vege in the sauce to cook closer to being done, then fish the bay leaves and veggies out and thicken the sauce with a cornflour slurry for a bit of variation from the good old white sauce.