Ingredients
3 tbsp/45ml golden syrup
1 tbsp/15g fine breadcrumbs
juice of ½ lemon
175g/6oz unsalted butter, plus extra for greasing
175g/6oz caster sugar
grated rind of 1 lemon
3 eggs, beaten
200g/7oz self-raising flour
3 tbsp/45ml milk

For the Custard:
450ml/¾pint double cream
300ml/¾pint milk
6 egg yolks
1 vanilla pod, split in half lenthways with seeds removed and reserved
4 tbsp/60g caster sugar

Method
1. In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice. Spoon the mixture into the bottom of a well-greased 1.2 litre/2 pint pudding basin and set aside.
2. To prepare the sponge: Using an electric whisk, gently cream the butter and sugar together. Add the grated lemon rind. Slowly whisk in the eggs, a little at a time. Sift over the flour and gently whisk the mixture together. Add just enough milk for the mixture to drop easily from a spoon.
3. Spoon the mixture into the prepared pudding basin and firstly cover with a disc of greaseproof paper, then with a double piece of foil, tied under the rim of the basin with string.
4. To steam the pudding: Place a small non-breakable saucer into the base of a large pan. Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin. Cover and steam 1¾-2 hours. Do not let the water dry out. Continue to top up the water to the two-third mark, as the water will evaporate.
5. Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan. Place over a gentle heat and slowly bring to the boil.
6. In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
7. Remove the cream mixture from the heat and slowly stir it into the egg mixture. Return the mixture back into the saucepan on a gentle heat. Stir the custard continuously, until thick without allowing the mixture to boil.
8. If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed. Cover with cling film to prevent a skin forming.
9. Remove the treacle sponge from the pan containing the hot water and allow to cool slightly. Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin. Serve with the custard.