WHAT DO I NEED?

Serves four2tbsp golden syrup2tsp fine white breadcrumbs100g/3 oz butter100g/3 oz caster sugar1 lemon, grated zest only2 eggs, beaten100g/3 oz self raising flourpinch of salt1tsp ground ginger75ml/3fl oz milkWHAT SHOULD I DO?Grease a 1.2 litre/2 pint pudding basin with a knob of butter.

Mix together the syrup and breadcrumbs in the basin. In a mixing bowl, cream the butter and, when very soft, add the sugar. Beat until light and fluffy. Add the lemon zest.

Gradually add the eggs, beating with each addition.

Sift and fold in the flour with the salt and ginger.

Add enough milk to make the mixture just loose enough to drop from a spoon. Turn into the pudding basin, cover with two layers of greaseproof paper, tied under the lip of the basin firmly with string.

If the pudding basin does not have a lip, tie the string halfway down the basin. Steam for 1 hours. Alternatively, cook in the microwave for 12-15 minutes on high.

Turn out and serve with custard.