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1
In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
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2
Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
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3
To prepare the sponge, gently cream the butter and sugar together.
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4
Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
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5
Sift over the flour and gently whisk the mixture together.
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6
Add just enough milk for the mixture to drop easily from a spoon.
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7
Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
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8
To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
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9
Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
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10
Cover and steam for between 1-3/4 to 2 hours.
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11
Do not let the water dry out by continually topping up the water to the two-thirds mark.
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12
Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
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13
Place over a gentle heat and slowly bring to the boil.
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14
In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
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15
Remove the cream mixture from the heat and slowly stir it into the egg mixture.
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16
Return the mixture back into the saucepan on a gentle heat.
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17
Stir the custard continuously, until thick without allowing the mixture to boil.
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18
If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
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19
Cover with cling film to prevent a skin forming.
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20
Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
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21
Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
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22
Serve with the custard.
