The Traditional English Restaurants of London

To start, take one of your knobs of butter and grease a 500ml pudding basin.

For the sponge mixture, cream the butter and sugar with a spoon then add one of the eggs. Mix it gently with 1 dessertspoon of your flour, to prevent the mixture from curdling, then follow woth the other egg. Once the eggs, butter and sugar are one, add the lemon zest and fold in the rest of the flour and the salt.

Pour your Golden Syrup (or jam) into the pudding basin and then put the sponge mixture on top of this. Cover the basin with buttered aluminium foil (use knob number two), including a tuck allowing for the expansion of the sponge, then bake in a medium hot oven for 35-40 minutes. It is done when you can stick a skewer in and pull it out clean.

When cooked, turn it out onto a warmed dish deep enough for the escaping Golden Syrup (do not worry this will work). Serve straight away with lots of cream to hand.