Ingredients

• 6 tbsp golden syrup
• 175g/6oz butter
• softened
• 175g/6oz soft dark brown sugar
• 1 lemon
• zest only
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 4 medium free-range eggs
• 175g/6oz self raising flour
• 1 tsp baking powder
• 6 free-range egg yolks
• 75g/2½oz caster sugar
• 200ml/7fl oz milk
• 200ml/7fl oz double cream
• 1 vanilla pod
• split in half lengthways and seeds scraped out

Directions

• For the sponge
• butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl.
• Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time
• beating between each addition. Fold in the flour and baking powder and mix to form a smooth
• thick batter.
• Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper
• then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later.
• Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl.
• Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours.
• For the custard
• place the egg yolks and sugar in a bowl and whisk until well blended.
• Put the milk
• cream
• vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute
• then pour onto the egg mixture and whisk in.
• Return to the saucepan and heat slowly
• or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan.
• To serve
• remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.
• Place a plate on top of the pudding and turn over
• tipping out the pudding onto the plate. Cut the pudding into slices
• place on plates and pour the custard alongside.