Ingredients 175g/6oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz golden caster sugar 1 unwaxed lemon, zest only 3 free-range eggs, lightly beaten 175g/6oz self-raising flour To serve 4–5 tbsp golden syrup custard Method Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of bakingContinue reading “Syrup sponge”
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