Ingredients

• 350g/12oz butter
• softened
• plus extra for greasing
• 200g/7oz golden syrup
• 125g/4½oz caster sugar
• 2 lemons
• zest only
• 6 free-range eggs
• lightly beaten
• 350g/12oz self-raising flour
• 75g/3oz golden syrup
• 1 litre/2 pints custard

Directions

• Generously butter the inside of two 1.2 litre/2 pint pudding basins.
• Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside.
• Beat the remaining 100g/3½oz golden syrup
• butter
• sugar and lemon zest together in a large bowl until light and fluffy.
• Beat in half the eggs followed by half the flour and when well combined
• add the remaining eggs and flour. The mixture should be at a just dropping consistency. (Add a splash of milk if the mixture is very thick.)
• Spoon the mixture into the pudding basins until three-quarters full
• then smooth the surface with the back of a spoon.
• Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. (Cook one pudding at a time.)
• The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes. Run a blunt knife around the edge of the pudding to loosen the sides
• carefully invert onto a deep plate and remove the basin.
• To serve
• spoon the extra syrup over the pudding
• cut into generous wedges and serve with custard.