Ingredients

• 2 tbsp black treacle
• 4 tbsp golden syrup
• 175g/6oz butter
• softened
• 175g/6oz soft dark brown sugar
• 3 large free-range eggs
• 175g/6oz self-raising flour
• 1 tsp baking powder
• 4 free-range eggs
• yolks only
• 40g/1½oz caster sugar
• 150ml/5fl oz milk
• 150ml/5fl oz double cream
• 1 vanilla pod
• split and seeds scraped

Directions

• For the sponge
• butter and sugar a 1.2 litre/2 pint heatproof bowl then mix the treacle and golden syrup together and pour into the bottom of the bowl.
• Place the butter and sugar in a separate bowl and whisk until light and fluffy.
• Add the eggs one at a time
• beating each time.
• Fold in the flour and baking powder and mix to a smooth thick batter.
• Spoon the sponge mix into the buttered bowl and cover with greaseproof paper. Secure around the edge with string.
• Cover once more with foil and roll up around the edges to cover the paper.
• Place a saucer or small plate upside down in 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 1½ hours.
• For the custard
• place the egg yolks and sugar in a bowl and whisk until pale and well blended.
• Place the milk
• cream
• vanilla pod and vanilla seeds into a saucepan and bring to the boil. Turn down the heat and simmer for a minute.
• Pour onto the egg mixture and whisk in.
• Return to the saucepan and heat slowly
• 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 and discard the foil and baking parchment.
• Place a plate on top and turn over
• tipping the pudding onto the plate.
• Slice the pudding
• divide between plates and pour the custard alongside.