Steamed syrup sponge and custard recipe
 This classic steamed pudding is a retro favourite, best with generous helpings of homemade vanilla custard. 175g/6oz salted butter, softened, plus extra for greasing2 lemons, 1 cut into rings with peel left on and 1 zested and juiced6 tbsp golden syrup175g/6oz caster sugar2 tbsp full-fat milk3 free-range eggs, beaten 175g/6oz self-raising flour1 tsp baking powder 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced 6 tbsp golden syrup 175g/6oz caster sugar 2 tbsp full-fat milk 3 free-range eggs, beaten 175g/6oz self-raising flour 1 tsp baking powder 6 free-range egg yolks60g/2¼oz soft light brown sugar1 tbsp cornflour550ml/19fl oz double cream1 vanilla pod, split, seeds removed and pod reserved 6 free-range egg yolks 60g/2¼oz soft light brown sugar 1 tbsp cornflour 550ml/19fl oz double cream 1 vanilla pod, split, seeds removed and pod reserved Method To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder.Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard.