Treacle pudding.

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup, plus extra for drizzling
• 1 tbsp fresh white breadcrumbs
• splash brandy

(optional but delicious)
• 175g golden caster sugar
• zest 1 lemon

• 3 large eggs

, beaten
• 175g self-raising flour
• 2 tbsp milk

• clotted cream, to serve

Method

• Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
• Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
• Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.