We've used golden syrup instead of the traditional treacle to
lighten the flavour in this pud. You could use a mixture of both,
or just treacle for a richer version.
90 gm (¼ cup)golden syrup, plus extra, warmed, to serve230 gmself-raising flour2 tspbaking powder120 gmsoftened butter120 gmraw caster sugar4eggs, lightly beaten160 ml (2/3 cup)milkFinelygrated rind of 1 lemonTo serve:pouring or thickened cream
Pour golden syrup into a 1.5-litre pudding basin, buttered, floured and lined on the base with baking paper.
Sift flour and baking powder into a bowl and set aside.
Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add flour mixture, egg and milk alternately, a little at a time, then add lemon rind and beat for 1 minute or until smooth. Transfer to prepared basin, smooth top and cover closely with baking paper. Cover with foil, secure with kitchen twine and place in a large saucepan. Add enough boiling water to come halfway up sides of basin and cook over medium-high heat, covered with a lid, until puffed and golden (2 hours; add more water if basin boils dry). Serve hot with cream, drizzled with golden syrup to taste.