This classic comfort pud is right up my street. It is best to use plastic moulds for this — use 150ml individual moulds or a 900ml single mould.

Ingredients

Serves 4-6

150g unsalted butter
150g caster sugar
3 eggs
150g self-raising flour
½ tsp baking powder
1 tbsp golden syrup
Zest of 3 lemons, finely grated

Cream together the butter and sugar until smooth. Now beat in one egg at a time, making sure that each is thoroughly incorporated and the mixture is fluffy before adding the next egg. Beat in the flour and baking powder until they are completely creamed into the mix, then add the golden syrup and the lemon zest.

Butter the mould(s) and lightly dust with flour, as for the madeleine mould (see previous page). Half fill the mould(s) with the pudding mixture. Next, cover each with lightly buttered tinfoil — fold the foil over the rim of the moulds, allowing enough space for the sponge to rise, and tie with string.

Place a nonbreakable saucer or a small saucepan lid in the base of a large pan and place the mould(s) on top. Pour boiling water into the pan to two-thirds of the way up the side of the mould(s), then place a well-fitting lid onto the pan. Steam the puddings for 35-50 minutes if you are making individual puddings, or 1¼-1½ hours for a large one. Top up the water as required.

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