Method

Generously grease a 1 litre/1½ pints pudding basin with butter, then chill in the fridge for a few minutes.

When the basin is chilled, drizzle the golden syrup into the base of the basin.

In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin.

Grease one side of a large piece of aluminium foil and wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil to allow for expansion)  Secure the foil to the rim of the pudding basin with string.

Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes, or until cooked through, topping up the steamer with boiling water as necessary.

To serve turn the pudding onto a serving plate, pour some extra syrup on and serve with hot custard