Categories: March

Ingredients

• softened butter, for greasing
• 4 tbsp golden syrup, plus extra for drizzling
• 175g self-raising flour
• 175g cold butter, diced
• 125g golden caster sugar
• finely grated zest of 1 large lemon
• 2 large eggs, lightly beaten
• 2-3 tbsp milk

Directions

1. Grease a 1.2-litre pudding basin with a little softened butter. Pour the golden syrup into the bottom of the basin and set aside.

2. Sieve the flour into a mixing bowl with a pinch of salt. Add the butter, sugar and lemon zest. Rub the ingredients together until you have a mixture that resembles breadcrumbs.
3. Mix the beaten eggs into the flour with the milk and beat well until you have a dropping consistency – add a little more milk if it looks too thick. Spoon into the basin. Cover with baking paper and foil, and secure with string.
4. Place a trivet or an upturned saucer in a large saucepan with a lid – keep the pudding off the bottom of the pan or it will burn. Put the basin on top and pour in enough boiling water to come two-thirds of the way up the sides. Cover with the lid and steam over a moderate heat for about 2 hours (topping up with more boiling water as needed), or until a skewer inserted into the centre of the pudding comes out clean.
5. Remove from the heat and lift out the basin. Cut the string, then remove and discard the foil and baking paper. Carefully tip the pudding upside down and onto a board or plate. Warm the extra golden syrup and drizzle over the pudding to serve.

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