
Ingredients:
4 individual pudding moulds small enough to fit inside the Bamboo Steamer
For the sponge:
3 ¼ oz unsalted butter, softened
3 ¼ oz caster sugar
2 large eggs
2 lemons, juice and grated zest
4 oz self-raising flour
½ teaspoon baking powder
2 teaspoons milk
For the syrup:
8 Tablespoons golden syrup
Zest of ½ lemon
Lemon juice to taste
Method:
Grease and dust the pudding moulds and set aside
Whisk the butter and sugar together, in a large bowl, until pale and smooth
Beat the eggs together with a fork, in a small bowl
Gradually add the eggs to the butter/sugar mix, whisking continuously
Add the lemon zest, then sift in the flour and baking powder
Fold in and combine gently, with a large metal spoon
Gently stir in 2 ½ tablespoons of lemon juice and the milk
Divide this batter evenly between the 4 moulds
Place a piece of baking paper (cut to size) on top of each mould, then place a larger piece of foil paper on top and fasten with a rubber band to the mould
Place all 4 moulds on the top tier of the ‘Happy Home’ steamer
Steam for 25 minutes
Meanwhile, make the syrup by combining the golden syrup, lemon zest and juice in a saucepan and place over low heat to warm through
Remove moulds from the steamer, let it stand for 5 minutes, and turn out onto individual bowls
Pour over the warmed syrup
Serve with custard