Step 1

Heat the oven to 180C/fan 160C/gas Butter a 1.5-litre baking dish and put inside a roasting tin.

Step 2

Use electric beaters to beat the butter with 75g of the golden syrup, sugar, lemon zest and vanilla until pale and fluffy. Add the eggs one by one, then fold in the flour, baking powder and custard powder, followed by 1 tbsp of lemon juice and 100ml of the cream. Spoon the sponge mixture into the baking dish and level out. Lift the roasting tin onto a middle shelf in the oven and pour boiling water into the tin until it reaches halfway up the sides of the baking dish. Bake for 30-35 minutes or until well risen and a skewer poked in comes out clean.

Step 3

While the pudding is baking, mix together the remaining 200g of golden syrup with the last 50ml of double cream, another tbsp of lemon juice and a generous pinch of sea salt.

Step 4

As soon as the pudding comes out of the oven, poke the sponge all over with a toothpick and pour over the golden syrup mixture. Cover loosely with foil and leave for 15 minutes.

Step 5

To serve, remove the foil and spoon the sponge and syrup into bowls. Serve with cream or custard.