- 100g/3½oz unsalted butter, softened, plus extra for greasing
- 2 tbsp golden syrup, plus extra for serving
- 115g/4¼oz plain flour, sifted
- 1½tsp baking powder
- 2 large free-range eggs
- 115g/4¼oz brown sugar
- vanilla custard, to serve (optional)
- Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes.
- When the basin is chilled, drizzle the golden syrup into the base of the basin.
- In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin.
- Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string.
- Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.)
- To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using.