Treacle pudding

Method

1. Brush the bottom of the bowl with soft butter. Mix the syrup with the lemon juice and breadcrumbs. Spoon around the base of the bowl.

2. Cream the butter, add the caster sugar and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the flour and grated lemon zest, add enough milk to make a softish mixture. Spoon into the bowl. Cover and steam for 1¼ hours. To steam a pudding, choose a deep saucepan with a tight-fitting lid. Fill about halfway with water and bring to the boil. Lower the pudding into the saucepan. Cover and boil gently for required time. Keep checking the water level regularly — it needs to remain at least halfway up the bowl.

3. After steaming, carefully remove from the pan and let sit for five minutes. Remove paper. Carefully turn it upside down onto a warm serving dish (the syrup will be scalding hot). Serve with lightly-whipped cream or homemade custard. 

4. To cover a pudding bowl: take two layers of silicone, or greaseproof paper, or tin foil, and pleat in the centre to allow for expansion. Lay flat on top of the bowl — there should be enough to come down over the sides. Secure the ledge with cotton string. Make a handle for ease of lifting.