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1
To make the puddings, first soak the raisins in the sherry for about 5 minutes, or until they become plump.
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2
Then butter and flour 4 x 150ml ramekins or moulds.
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3
Cut out circles of greaseproof paper big enough to line the bottom of each mould and place in the buttered moulds.
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4
Mix together the golden syrup, 3 tablespoons of the lemon marmalade, lemon zest and soaked raisins.
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5
Spoon evenly into the bottom of each mould.
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6
Cream the butter and sugar together in a large bowl until pale in colour with a creamy consistency.
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7
Beat in the eggs one at a time, beating well after each one is added to the mixture.
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8
Gently fold in the flour, then the remaining 3 tablespoons of lemon marmalade and the sherry from the raisins.
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9
Divide the mixture evenly between the moulds so they are about two thirds full.
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10
Cover each mould with cling film or a buttered square of foil and secure with butcher's string.
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11
To steam the puddings, use a saucepan big enough to hold all the moulds on a plate.
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12
Place an upturned empty ramekin or small heatproof bowl inside the saucepan, then pour in 2 1/2cm of water.
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13
Place a heatproof plate on top of the ramekin and put the moulds on it.
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14
Cover the saucepan with its lid and steam over a low heat for 30-40 minutes.
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15
To check the puddings are cooked, insert a skewer into the middle of one of them.
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16
It should come out clean.
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17
While the puddings are cooking, make the custard.
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18
Pour the cream and milk into a small saucepan.
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19
Scrape the seeds from the halved vanilla pod and add the seeds and pod to the pan.
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20
Warm through over a low to medium heat but do not boil.
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21
Remove the pan from the heat.
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22
Beat the egg yolks and sugar together in a bowl.
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23
Stir in a little of the hot vanilla cream to loosen the mixture, then pour the eggs and sugar into the pan containing the rest of the cream and milk.
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24
Return the saucepan to a low heat and cook, stirring all the time, until the custard thickens.
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25
Remove from the heat and pour the contents into a bowl or jug to stop it overcooking - cover with cling film to stop a skin forming.
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26
Turn the puddings out of their moulds on to individual plates, and serve with the custard.
