Golden Syrup Sponge Pudding

Prepare the Basin and Steamer

1. Generously grease a 1-litre heatproof pudding basin or ceramic bowl with butter.
2. Pour 4 tablespoons of the golden syrup directly into the base of the greased basin.
3. Fill a large saucepan with a few centimetres of water (enough to come about halfway up the sides of your pudding basin) and set it over medium-low heat to come to a gentle simmer. Place a heatproof saucer or folded tea towel upside down at the bottom of the pot to prevent the basin from rattling.

Make the Sponge Batter

1. In a large mixing bowl, beat the softened butter and caster sugar together with an electric whisk or wooden spoon until pale, light, and fluffy (about 2 to 3 minutes).
2. Crack in the eggs one at a time, beating thoroughly after each addition. If the mixture starts to curdle, mix in a spoonful of the flour.
3. Stir in the vanilla extract, then gently fold in the remaining flour using a metal spoon or spatula until just incorporated.
4. Stir in the milk until you reach a smooth, dropping consistency (the batter should easily drop off a spoon when lightly tapped).

Fill and Cover

1. Spoon the batter gently over the golden syrup in the basin, smoothing the top lightly so you don't disturb the syrup underneath.
2. Cut a sheet of baking parchment and a sheet of aluminium foil, both large enough to comfortably cover the basin. Place the foil on top of the parchment, and fold a 3cm pleat down the middle of both layers to allow the sponge room to rise.
3. Place the pleated cover over the bowl (parchment-side facing down) and tie tightly around the rim with kitchen twine to seal, creating a small string handle across the top for easy lifting.

Steam and Serve

1. Carefully lower the covered basin into the simmering water bath in the saucepan. Cover the pot with a tight-fitting lid.
2. Steam gently over low heat for 1 hour and 15 minutes, checking occasionally and topping up with boiling water from a kettle if the level drops too low. (Alternatively, microwave uncovered on medium power for 5 to 6 minutes until a skewer inserted in the center comes out clean).
3. Lift the basin from the pan, snip away the string, and remove the foil and parchment.
4. Run a butter knife gently around the inside edge of the bowl to loosen the edges. Place a serving plate over the top and invert the pudding in one swift motion.
5. Warm the remaining 2 tablespoons of golden syrup and drizzle generously over the top. Slice into generous wedges and serve hot with warm custard or thick cream.