Syrup Steamed Sponge Pudding

There aren't many better British desserts than a syrup steamed sponge pudding, especially when served with a big dollop of custard. The addition of orange and lemon zest in the batter gives a slight citrus tang which contrasts the sweet and sticky syrup. It may seem like an addition that adds extra work, but it is definitely a worthwhile step to elevate the classic to perfection. 

Recipe - Makes 4

For the topping:

• 4 tbsp golden syrup

For the sponge:

• 100g margarine
• 100g caster sugar
• Zest 1 lemon
• Zest 1 orange
• 2 eggs, beaten
• 115g self-raising flour
• 1 tsp baking powder
• 1 tbsp milk

To serve:

• 4 tbsp golden syrup, warmed

Grease the insides of four individual 175ml pudding moulds with a little margarine. Put 1 tbsp of syrup in the base of each mould and set aside.

Cream the margarine and sugar together to pale, light and fluffy. Add the lemon and orange zest and whisk to combined. Pour in the egg a little at a time, beating in between each addition to incorporated. Sift the flour and baking powder into the mix and fold in well, followed by the milk.

Divide the sponge mixture between the four prepared pudding moulds, levelling gently with the back of a spoon or a palette knife. 

Cut out four squares each of baking paper and foil large enough to cover the top of the moulds. Lay a sheet of baking paper on a piece of foil and fold a pleat into the centre. Place on top of the pudding with the baking paper down, press the overhang down the sides and secure with an elastic band or piece of string. Repeat to cover all the puddings.

Place all four puddings in a large saucepan filled to halfway up the sides of the moulds with boiling water. Cover and steam for 45 minutes.

Remove the puddings from the water, untie the string and lift off the baking paper lid. Use a palette knife to gently loosen the sponges from the sides and invert onto plates. Serve immediately with a spoonful of warm golden syrup drizzled over the top.