Prep 15 mins
Cook 2 hrs
A nice pudding is just what you need to finish off the family meal this winter.
- 3 tablespoons golden syrup
- 1 tablespoon fine breadcrumbs
- 1⁄2 lemon, juiced and zested
- 175 g unsalted butter, plus extra for greasing
- 175 g caster sugar
- 3 eggs, beaten
- 200 g self-raising flour
- 3 tablespoons milk
For the Custard
- 450 ml double cream
- 300 ml milk
- 6 egg yolks
- 1 vanilla pod, split in half lenthways with seeds removed and reserved
- 4 tablespoons caster sugar
- In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
- Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
- To prepare the sponge, gently cream the butter and sugar together.
- Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
- Sift over the flour and gently whisk the mixture together.
- Add just enough milk for the mixture to drop easily from a spoon.
- Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
- To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
- Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
- Cover and steam for between 1-3/4 to 2 hours.
- Do not let the water dry out by continually topping up the water to the two-thirds mark.
- Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
- Place over a gentle heat and slowly bring to the boil.
- In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
- Remove the cream mixture from the heat and slowly stir it into the egg mixture.
- Return the mixture back into the saucepan on a gentle heat.
- Stir the custard continuously, until thick without allowing the mixture to boil.
- If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
- Cover with cling film to prevent a skin forming.
- Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
- Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
- Serve with the custard.