Steamed Treacle Pudding

You need

• 4 tablespoons golden syrup 
• 150g butter
• 150g caster sugar 
• 2 eggs 
• 2 tablespoons milk 
• 150  self raising flour 
• extra golden syrup warmed for serving

• Butter a 1.21/2 pint pudding basin, then pour in the golden syrup.
• Cream the butter and sugar until light and fluffy.
• Break the eggs into a small basin and mix with a fork , then add gradually to the sugar and butter mixture .
• Add the milk and flour, folding it gently into the mixture with a metal spoon.
• Spoon the mixture into a pudding basin. on top of the golden syrup .
• Cover with a piece of pleated and buttered greaseproof paper.
• Tie with a string and cover with a piece of foil or muslin, securing with string .
• Place the basin on a trivet in a large saucepan of simmering water.
• Cover with a lid and leave to steam for 1 hour and a half, topping up from time to time with more boiling water .
• Carefully remove from the saucepan , allow to cool for 5 minutes and then remove from the foil and paper .
• Turn out on a serving dish and serve with extra warm syrup, and cream if you wish. 

From Nigel Slater book