Step 1

Grease a 900ml (1½ pint) ovenproof dish, pudding basin, or 6 150ml (¼ pint) pudding basins. Divide the Golden Syrup equally between whatever basins you are using. Leave these aside for later. preferably in the fridge.

Step 2

Beat the butter and sugar together in a bowl until pale and fluffy.

Step 3

Add the egg and beat well.

Step 4

Fold in the flour then add just enough milk to make a dropping consistency. Spoon the mixture into the prepared dishes or basin and spread it out evenly.

Step 5

To bake: bake for 30-35 minutes in a preheated oven at 180°C/160ºC Fan/ 350°F/ gas 4.

Step 6

To steam: cover with greased greaseproof paper and foil, folding the foil firmly around the rim of the dish or basin to prevent moisture from entering. Then steam for around 1¼-2 hours.

Step 7

To microwave: cover with a piece of greaseproof paper and cook on high (100 per cent power) for 5-6 minutes. Leave to stand for 1 minute before serving.

Step 8

For a jam sponge, put 3 tablespoons of jam of your choice (apricot and plum are particularly good) in the base of the greased dish or basin before adding the pudding mixture. I have experimented with AGAVE NECTAR and that works well too.