Schooldays treacle sponge

Serves 4 Prep 30 mins Cook 11/2 hrs

175g unsalted butter, softened, plus

extra for the tin

3 tbsp golden syrup, plus extra

for drizzling

1 tbsp fresh white breadcrumbs splash brandy (optional)

175g golden caster sugar

1 lemon, zested

3 large eggs, beaten

175g self-raising flour

2 tbsp milk clotted cream, to serve

1 Butter a 1-litre pudding basin. In a small bowl, mix the syrup with the breadcrumbs and brandy, if using, then tip into the basin.

2 Beat the butter with the sugar and zest until light and fluffy, then add the eggs gradually. Fold in the flour, then finally add the milk.

3 Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper (see tip below). Place in a large pan with gently simmering water halfway up the sides of the basin. Steam for 11/2 hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and extra golden syrup drizzled over if you wish.

PER SERVING 763 kcals, fat 43g, saturates 25g, carbs 90g, sugars 56g, fibre 1g, protein 10g, salt 0.7g