Ingredients:
- ¾ cup unsalted butter (softened, plus extra for greasing)
- 3 tbsp golden syrup (plus extra for drizzling)
- 1 tbsp fresh white breadcrumbs
- Splash of brandy (optional)
- ¾ cup golden caster sugar (optional but delicious)
- Zest of 1 lemon (optional but delicious)
- 3 large eggs (beaten)
- 1 ½ cups self-raising flour
- 2 tbsp milk
- Clotted cream (to serve)
Method:
- Grease a 4-cup pudding basin with a small knob of butter.
- In a small bowl, mix golden syrup with breadcrumbs and brandy (if using). Pour this mixture into the basin.
- In a separate bowl, beat softened butter with sugar and lemon zest until light and fluffy.
- Gradually add beaten eggs to the butter mixture, mixing well.
- Fold in the self-raising flour, then add milk and mix until combined.
- Spoon the mixture into the pudding basin.
- Cover with a double layer of buttered foil and baking paper. Create a pleat in the center to allow rising.
- Secure the foil with string.
- Place the basin in a steamer or large pot with gently simmering water, ensuring the water comes halfway up the sides of the basin.
- Steam for 1½ hours.
- Carefully turn the pudding out onto a serving dish.
- Serve with clotted cream and drizzle with extra golden syrup, if desired.
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