Pies, Puddings and Pottages

Grease the pudding basin generously with butter.

Place the golden syrup in the base of the pudding basin.

Place the butter and sugar in the large mixing bowl and beat thoroughly with the electric hand whisk until light and fluffy.

Add the eggs, one at a time, and beat in thoroughly after each addition.

Add the lemon juice and zest and stir in until evenly incorporated.

Sift the flour and baking powder into the mixture and fold in. If the mixture seems a little stiff, add more lemon juice to loosen it.

Spoon the sponge mixture into the basin over the top of the syrup.

Place a disc of buttered baking paper on top of the mixture.

Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.

Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin. Bring to the boil and reduce the heat to a simmer.

Cover the saucepan and steam for 1 ½ hours making sure you check the level of the water and top up from the kettle if necessary.

Remove the foil cover and insert a skewer into the centre of the pudding which should come out clean. If it doesn’t replace the foil cover and continue to steam for another half an hour.

Remove from the saucepan and allow to cool slightly before removing from the basin and turning out onto a serving dish.