You will need:

(Serves four)

  • 2tbsp golden syrup
  • 2tsp fine white breadcrumbs
  • 100g/3 1/2oz butter
  • 100g/3 1/2oz caster sugar
  • 1 lemon, grated zest only
  • 2 eggs, beaten
  • 100g/3 1/2oz self raising flour
  • pinch of salt
  • 1tsp ground ginger
  • 75ml/3fl oz milk
  • butter for greasing
  • Grease a 1.2 litre/2 pint pudding basin with a knob of butter. Mix together the syrup and breadcrumbs in the basin. In a mixing bowl, cream the butter and, when very soft, add the sugar. Beat until light and fluffy. Add the lemon zest.
  • Gradually add the eggs, beating with each addition. Sift and fold in the flour with the salt and ginger.
  • Add enough milk to make the mixture just loose enough to drop from a spoon. Turn into the pudding basin, cover with two layers of greaseproof paper, tied under the lip of the basin firmly with string.
  • If the pudding basin does not have a lip, tie the string halfway down the basin. Steam for 1 1/2 hours. Alternatively, cook in the microwave for 12-15 minutes on high.
  • Turn out and serve with custard.
  • Nutritional information per portion: energy 1764KJ/421Kcal; protein 4.0g; carbohydrate 52.5g; fat 21.7g; sodium 0.5g; fibre 0.3g.