Steamed Syrup Sponge

Ingredients

• 3 eggs
• 175 g self-raising flour
• 45 ml milk
• 175 g caster sugar
• 175 g butter
• 250 g golden syrup

Method

1. Butter the inside of a 1.34-litre pudding basin generously, including the lid. Put the kettle on — you'll need plenty of boiling water.
2. Tip the golden syrup into the base of the basin and stir through the lemon juice. It should pool glossy and amber across the bottom.
3. In a food processor, blitz the softened butter, self-raising flour, caster sugar, eggs and milk for 30-40 seconds until smooth and pale. The batter should drop reluctantly off the spoon — thick but pourable. Loosen with a splash more milk if needed.
4. Spoon the batter over the syrup, smoothing the top. Clip on the buttered lid (or seal with a pleated layer of buttered baking paper and foil, tied with string).
5. Sit the basin in a large, deep saucepan and pour in boiling water from the kettle until it reaches two-thirds up the sides. Bring back to a gentle simmer over a medium-low heat, then cover the pan with its lid.
6. Steam for 2 hours, topping up with boiling water from the kettle every 30 minutes so the pan never runs dry. Keep the simmer steady — bubbling but not violent.
7. After 2 hours the sponge should be risen, springy to the touch and pulling slightly from the sides of the basin. Lift it out carefully with two spatulas or oven gloves and rest for 5 minutes.
8. Run a knife around the edge, sit a deep plate or bowl on top and invert in one confident move. Lift the basin away — the syrup will cascade down the sides in golden rivers.