Syrup Sponge Pudding with Custard Sauce

Chopped suet 75 g
Caster sugar 50 g
Egg 1
Salt Pinch
Plain flour 150 g
Baking powder ½ tsp
Milk 125 ml
Lemon, zest and juice 1
Golden syrup 125 ml
Method

1. Sieve the flour, salt and baking powder into a bowl.

2. Mix in the suet, sugar and zest.
3. Mix into a dough with the lemon juice, egg and milk.
4. Pour the golden syrup into a well greased basin, place the mixture on top.
5. Cover securely and steam for 11/2 hours
6. Turn out the bowl into a serving dish and serve with custard.

Custard sauce

Egg yolks 2
Caster sugar 20 g
Milk 75 ml
Double cream 75 ml
Method

1. Beat the egg yolks and sugar together in a bowl until well blended.
2. Bring the milk and cream to the boil in a heavy bottomed sauce pan.
3. Whisk into the egg mixture.
4. Return to the pan and stir with a wooden spoon until the custard starts to thicken
and a finger pull across the back of the spoon will hold a line.
5. DO NOT ALLOW TO BOIL, it will scramble.
6. As soon as the mix has thickened pour though a sieve into a bowl and allow to cool
quickly.