2 tbsp golden syrup
125g unsalted butter
125g castor sugar
2 large eggs and 1 yolk
Finely grated zest of 1 orange
175g self-raising flour, sifted
Butter a 750ml (1 1/2 pint) pudding bowl and coat the base with the golden syrup. To make the sponge, cream together the butter and sugar - you can do this in a mixer or food processor. Add the eggs, the yolk and orange zest, and all the flour: incorporate this as quickly as possible. Spoon into the pudding bowl.
Place a circle of buttered paper parchment on top of the pudding, then secure the surface with foil - tie this with string. Steam in a covered saucepan, so boiling water comes 2/3 of the way up the sides of the pudding, for 1 1/4 to1 1/2 hours. Run a knife around the edges of the cooked pudding, place a plate on top and invert it.