Steamed syrup sponge recipe
 125g/4½oz butter, at room temperature125g/4½oz caster sugar1 lemon or orange, grated zest only3 eggs, beaten125g/4½oz self-raising flour, sifted1 tsp baking powder80g/3oz fresh white fine breadcrumbs5 tbsp golden syrup 125g/4½oz butter, at room temperature 125g/4½oz caster sugar 1 lemon or orange, grated zest only 3 eggs, beaten 125g/4½oz self-raising flour, sifted 1 tsp baking powder 80g/3oz fresh white fine breadcrumbs 5 tbsp golden syrup Method Lightly butter and flour a 1.2 litre/2 pint pudding basin.With an electric hand whisk or wooden spoon, beat together the butter, sugar and lemon or orange zest in a large bowl until light and fluffy. Gradually beat in the eggs, adding a little flour as you go, to prevent the mixture from curdling. Mix in the remaining flour with the baking powder, breadcrumbs and 2 tablespoons of the golden syrup.Put the remaining golden syrup into the base of the pudding basin and spoon the sponge mixture over, levelling the top with the back of a wet spoon.Cover the basin with a double piece of aluminium foil or greaseproof paper, with a pleat across the centre to allow space for the pudding to rise. Secure well by folding the foil around the edges and tying with a piece of string.Place in a steamer over boiling water for 1½ hours, topping up the water frequently. To check if the pudding is cooked, pierce a skewer into the centre of the basin. If it comes out clean, the pudding is cooked.Turn out the pudding on to a plate, making sure you scrape out any sticky syrup and spread it over the top. Serve straight away with custard and an extra drizzle of golden syrup. Lightly butter and flour a 1.2 litre/2 pint pudding basin. Lightly butter and flour a 1.2 litre/2 pint pudding basin. With an electric hand whisk or wooden spoon, beat together the butter, sugar and lemon or orange zest in a large bowl until light and fluffy. Gradually beat in the eggs, adding a little flour as you go, to prevent the mixture from curdling. Mix in the remaining flour with the baking powder, breadcrumbs and 2 tablespoons of the golden syrup. With an electric hand whisk or wooden spoon, beat together the butter, sugar and lemon or orange zest in a large bowl until light and fluffy. Gradually beat in the eggs, adding a little flour as you go, to prevent the mixture from curdling. Mix in the remaining flour with the baking powder, breadcrumbs and 2 tablespoons of the golden syrup. Put the remaining golden syrup into the base of the pudding basin and spoon the sponge mixture over, levelling the top with the back of a wet spoon. Put the remaining golden syrup into the base of the pudding basin and spoon the sponge mixture over, levelling the top with the back of a wet spoon. Cover the basin with a double piece of aluminium foil or greaseproof paper, with a pleat across the centre to allow space for the pudding to rise. Secure well by folding the foil around the edges and tying with a piece of string. Cover the basin with a double piece of aluminium foil or greaseproof paper, with a pleat across the centre to allow space for the pudding to rise. Secure well by folding the foil around the edges and tying with a piece of string. Place in a steamer over boiling water for 1½ hours, topping up the water frequently. To check if the pudding is cooked, pierce a skewer into the centre of the basin. If it comes out clean, the pudding is cooked. Place in a steamer over boiling water for 1½ hours, topping up the water frequently. To check if the pudding is cooked, pierce a skewer into the centre of the basin. If it comes out clean, the pudding is cooked. Turn out the pudding on to a plate, making sure you scrape out any sticky syrup and spread it over the top. Serve straight away with custard and an extra drizzle of golden syrup. Turn out the pudding on to a plate, making sure you scrape out any sticky syrup and spread it over the top. Serve straight away with custard and an extra drizzle of golden syrup.