Sponge pudding

Serves 6

5 tablespoons golden syrup

Grated rind & juice of 4 oranges

2 tablespoons fine breadcrumbs

175g/6oz butter

175g/6oz caster sugar

3 eggs, lightly beaten

175g/6oz self-raising flour

2 tablespoons butter, melted

Grated rind & juice of 1 lemon

Put syrup, rind and orange juice in a small pan and reduce by half. Grease a 700g (1lb 8oz) pudding basin with melted butter, then place in the fridge. When butter has set, remove basin, sprinkle with breadcrumbs and pour in syrup. In a separate bowl, cream the butter with sugar and beat until really white. Slowly add the eggs, continuing to whisk. Fold in sieved flour, add lemon juice and spoon into pudding basin. Cover with small circle of greaseproof and then a larger circle of foil and tie this around the circumference of the pudding. Meanwhile, have ready a steamer or double boiler and bring up to a gentle simmer. Steam, covered, for about an hour. The sponge is cooked when it is firm, and it will hold for about 20 minutes, as long as it is not opened.