Steamed treacle sponge

Name: Steamed treacle sponge
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 120 g Golden syrup; 125 g Butter, softened, plus extra for the basin; 125 g Caster sugar; 2 Eggs; 175 g Self-raising flour; 1 Lemons, zest only; 30 ml Milk; 5 ml Vanilla extract; 500 ml Custard, warmed

A light vanilla sponge steamed under a pool of golden syrup that runs down the sides when you turn it out. Warming, nostalgic and very easy to love.

Ingredients

120 g Golden syrup
125 g Butter, softened, plus extra for the basin
125 g Caster sugar
2 Eggs
175 g Self-raising flour
1 Lemons, zest only
30 ml Milk
5 ml Vanilla extract
500 ml Custard, warmed

Method

Butter a 1.2 litre pudding basin generously and spoon the golden syrup into the bottom.
Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla. Fold in the flour and lemon zest, then the milk to loosen.
Spoon the sponge over the syrup and smooth the top. Cover with pleated baking paper and foil, then tie tightly under the rim with string.
Stand on an upturned saucer in a large pan with boiling water halfway up the basin. Cover and simmer gently, topping up with boiling water as needed.
Loosen the edge with a knife and turn out onto a deep plate so the syrup runs down. Serve with custard.