Steamed sponge pudding with custard

Method

• step 1

  Generously butter a 1-litre pudding basin. Pour half of the golden syrup into the base, then stir in the lemon juice.

• step 2

  Beat the remaining golden syrup in a bowl with the sugar and butter using an electric whisk until pale and fluffy. Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract. Add the flour and a pinch of salt, and fold in with a large wooden spoon or spatula until just combined. Add just enough of the milk so the batter falls reluctantly from the spoon.

• step 3

  Spoon the batter over the syrup in the basin. Put a piece of baking paper over a sheet of foil, then fold a 5cm pleat in the centre. Use this to cover the basin, with the baking paper underneath, then secure around the rim using a piece of kitchen string. Use a second piece of sting to create a handle so you can easily remove the basin from the pan later.

• step 4

  Use a tiered steamer or put an upturned heatproof plate in a large stock pot that will comfortably fit the basin (the plate will act as a trivet). Lower in the basin, then pour just- boiled water from the kettle into the pot so it comes halfway up the sides of the basin. Cover the pot with a lid and simmer over a low-medium heat for 1 hour 30 minutes, topping up with water if needed throughout cooking.

• step 5

  Check the middle of the pudding is cooked through by removing the foil and paper, and inserting a skewer – if it comes out clean or with just a few damp crumbs, it’s cooked. If there is any raw batter, continue cooking
  the pudding for a further 30 minutes.

• step 6

  To make the custard, whisk together the egg yolks, sugar and cornflour in a heatproof bowl until well combined. Pour the milk into a pan, add the vanilla seeds and pod, and warm over a low heat until steaming but not boiling. Whisking continuously with a balloon whisk, carefully pour the hot infused milk over the egg yolk mixture in a thin, steady stream. Once all the milk has been incorporated, strain the mixture through a fine-mesh sieve and return
  to the pan. Cook over a low heat, stirring continuously (make sure to touch the bottom of the pan to prevent the custard from catching) for 6-8 minutes or until thickened to your liking.

• step 7

  Invert the pudding onto a serving dish and drizzle with more golden syrup, if you like. Serve warm with a generous portion of custard.