175g very soft butter + some for greasing
175g self raising flour
175g caster sugar
3 large eggs
zest of 1 unwaxed lemon
juice of ½ lemon
For the syrup topping
250g golden syrup
juice of other ½ lemon
Mix butter, flour, sugar, milk, lemon and eggs together in food processor to make the sponge mix. Add a little more milk if its too thick. Should be thick but still pour-able
Place a saucer / small plate in the bottom of a large saucepan. Pour boiling water on top. The water should come up about 2/3 of the side of the pudding bowl when its in there
Butter the pudding basin / bowl. Pour the golden syrup in and stir in the remaining lemon juice.
Pour the sponge mix on top of the syrup. Cover the bowl with foil / a lid if you have one and lower into the boiling water.
Put the lid on the saucepan and keep in boiling for two hours. Don’t let it boil dry so you may need to top up with water (I didn’t but keep an eye on it)
After at least two hours take the bowl out of the pan (I use a combination of tea towels and spatulas for this) let it rest for a minute or two then turn out on to a serving dish / plate