- 3 ¼ oz butter, softened, plus extra for greasing.
- 3 ¼ oz caster sugar.
- 2 eggs.
- 2 ½ tbsp lemon juice.
- 2 tsp finely grated lemon zest.
- 4 oz self-raising flour, plus extra for dusting.
- ½ tsp baking powder.
- 2 tsp milk.
Lemon syrup ingredients:
- 8 tbsp golden syrup.
- 1 tbsp lemon juice.
- ½ tsp finely lemon zest.
Directions:
1 - Lightly grease and dust the pudding moulds.
2 - In a bowl, beat the butter and sugar until pale and smooth.
3 - Crack the eggs into a small jug and beat with a fork.
4 - Slowly add the eggs to the sugar and butter mixture, beating continuously.
5 - Add the zest, then sift in the flour and baking powder. Fold in to combine.
6 - Gently stir in the lemon juice and the milk.
7 - Divide the batter evenly between the moulds.
8 - Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string.
9 - Half fill a steamer with boiling water and place the puddings on the steaming rack above.
10- Cover with a lid and simmer gently for 25 minutes.
11- To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through.
12- Remove the puddings and let them sit for 5 minutes before turning out onto serving plates.
13- Pour over the syrup and serve.