Steamed Syrup Sponge Pudding

1. 1

   Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.

2. 2

   Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,.

3. 3

   Fold in the flour and stir in the milk to make a soft dropping consistency.

4. 4

   Add the lemon rind.

5. 5

   Turn the mixture into the oven proof bowl.

6. 6

   Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil.

7. 7

   Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.

8. 8

   Put the pudding in a large pan half-filled with boiling water.

9. 9

   Cover and return to a boil over medium heat.

10. 10

    Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm.

11. 11

    Keep checking the water level and top off with boiling water as necessary.

12. 12

    Heat a little more corn syrup in a pan.

13. 13

    Remove the pudding pan from the heat and lift out the ovenproof bowl.

14. 14

    Remove the cover and loosen the pudding from the sides of the bowl using a knife.

15. 15

    Turn out into a warmed dish and serve with the extra corn syrup.

No additional tips available.