Serves 4
Ingredients:
175g/6oz/¾ cup butter plus extra to grease
3 tbsp golden (corn) syrup
175g/6oz/¾ cup caster (superfine) sugar
3 large (US extra-large) eggs
a few drops of vanilla extract
grated zest of 1 lemon
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
a little milk to mix
custard to serve
Method:
1 Half-fill a steamer or large pan with water and place over a high heat. Butter a 900ml/1½ pint/3⅔ cups pudding basin and drizzle the syrup into the bottom.
2 Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
3 With a metal spoon, fold in half the flour, then fold in the rest, with enough milk to give a dropping consistency.
4 Pour the mixture into the prepared basin, cover with buttered parchment paper or foil and secure with string.
5 Steam for 1½ hours. Turn out the pudding on to a plate and serve, cut into slices, with custard.
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