Chocolate sponge pudding
Generously butter the inside of two 1.2 litre/2 pint pudding basins.
Spoon half the golden syrup into the base of each pudding basin and set aside.
Beat the butter, sugar and cocoa powder together in a mixer until fluffy.
Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick.
Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon.
Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean.
Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.
Cut the puddings into 8 generous wedges each and serve with custard.
If you don't have a microwave, you can steam this pudding the old-fashioned way. Cover the basin with a circle of baking parchment, with the pleat in the centre of the pudding and then cover again with aluminium foil. Tie the pudding very tightly around the rim with string, leaving a handle.
Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)