Schooldays treacle sponge

• unsalted butter↗175g

  softened, plus extra for greasing

• golden syrup↗3 tbsp

  plus extra for drizzling

• fresh white breadcrumbs↗1 tbsp
• brandy↗a splash of

  (optional but delicious)

• golden caster sugar↗175g
• lemon↗zest 1
• large eggs↗3

  beaten

• self-raising flour↗175g
• milk↗2 tbsp
• clotted cream↗

  to serve

Покрокова інструкція

1. 1

   Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

2. 2

   Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

3. 3

   Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.