Steamed syrup sponge and custard

Method

To make the sponge

1. Grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper.

2. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. #

3. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally, fold in the flour and baking powder.

4. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed.

To make the custard

1. whisk the yolks with the sugar in a large bowl until pale and add the cornflour.

2. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs.

3. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon.

4. Remove the vanilla pod.

To serve 

1. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard.