Steamed Sponge Pudding with Custard Recipe | olivemagazine

Ingredients

• 100g golden syrup plus extra to serve
• 1 lemon zested, plus 1 tbsp of juice
• 125g soft light brown sugar
• 175g unsalted butter softened, plus extra for the basin
• 3 eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• 2-3 tbsp whole milk
• 4 egg yolks (we used Burford Browns to give the custard a golden colour)
• 50g golden caster sugar
• 4 tbsp cornflour
• 600ml whole milk
• 1 vanilla pod seeds scraped out