- 6 tbsp golden syrup
- 175g/6oz butter, softened
- 175g/6oz soft dark brown sugar
- 1 lemon, zest only
- 1 vanilla pod, split in half lengthways and seeds scraped out
- 4 medium free-range eggs
- 175g/6oz self raising flour
- 1 tsp baking powder
- 6 free-range egg yolks
- 75g/2½oz caster sugar
- 200ml/7fl oz milk
- 200ml/7fl oz double cream
- 1 vanilla pod, split in half lengthways and seeds scraped out
- For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl.
- Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter.
- Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later.
- Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl.
- Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours.
- For the custard, place the egg yolks and sugar in a bowl and whisk until well blended.
- Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in.
- Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan.
- To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.
- Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside.