Steamed lemon vanilla sponge

Syrup:

Remove the zest from the lemon in thin strips using a peeler then remove any white pith which may remain

Add to a small saucepan with the golden syrup and vanilla pod

Warm the ingredients together over a gentle heat the set aside for the flavours to infuse

Preparing moulds:

Brush 4 x aluminium dariole moulds with the softened butter then dust with flour, tipping out any excess which hasn’t adhered to the butter

Chill well whilst you prepare the sponge

Sponges:

Scatter the sugar onto a baking tray lined with non-stick paper and place into a low oven to warm

Whisk eggs on a mixing machine until they become white then sift in the warmed sugar

Continue whisking until cooled

Whisk in the soft butter a little at a time

Sift the baking powder and self-raising flour before gently folding into eggs, being very careful not to overmix

Fold in the grated lemon zest

Add 2½ tbls of syrup to each mould then top with the sponge mixture.

Loosely cover each mould with aluminium foil before steaming for 50 minutes

Allow to rest for 5 minutes before turning out into warmed pudding bowls, ensuring you capture all of the lemony syrup.

Serve with a generous quantity of pouring cream.

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