Steamed Golden Syrup Sponge Pudding

• 1120 g golden syrup
• 21 tbsp fresh lemon juice
• 3150 g unsalted butter, softened, plus extra for greasing
• 4150 g golden caster sugar
• 53 large eggs, beaten
• 6175 g self-raising flour
• 71/4 tsp fine sea salt
• 830 ml whole milk
• 91 tsp lemon zest, finely grated

1. 1

   Generously butter the interior of a 1-litre heatproof pudding basin. In a small bowl, combine 90g of the golden syrup with the lemon juice, then pour it straight into the base of the prepared basin.

2. 2

   In a stand mixer fitted with the paddle attachment, cream the softened butter and golden caster sugar on medium-high speed for a full 4 minutes until pale, aerated, and noticeably fluffy.

3. 3

   Add the beaten eggs in three slow additions, beating thoroughly after each addition. If the batter starts to split or look curdled, immediately beat in a tablespoon of the measured flour to bring the emulsion back together before adding the rest of the egg.

4. 4

   Sift the remaining self-raising flour and fine sea salt into the bowl. Add the lemon zest and milk, then fold gently with a large metal spoon or silicone spatula just until no flour streaks remain; overworking here will make the sponge dense and heavy.

5. 5

   Spoon the batter carefully over the syrup layer in the basin, leveling the top gently without compacting it.

6. 6

   Create a pleat down the center of a sheet of baking parchment and a matching sheet of foil placed over it, allowing room for the sponge to expand. Cover the basin with both sheets foil-side out, and tie securely beneath the rim with kitchen string, fashioning a string handle over the top for lifting.

7. 7

   Lower the basin onto an upturned heatproof saucer inside a large, deep stockpot. Pour boiling water into the pot until it reaches halfway up the side of the basin. Cover the pot with a tight-fitting lid and steam over low-medium heat for 2 hours.

8. 8

   Check the water level every 30 minutes and top up with boiling water as needed to ensure the pot does not boil dry. When the time is up, lift the basin out and rest it for 5 minutes before cutting away the string and foil.

9. 9

   Run a palette knife gently around the inside rim of the basin to loosen the edges. Invert a deep serving dish over the basin, invert both together decisively, and lift the basin off to reveal the golden crown; drizzle the remaining 30g of golden syrup over the top immediately before serving.

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