Treacle Sponge

I haven't made this for a while but this is just the pudding for a cold foggy day like today (especially with lashings of custard - Yum!)

2 Tbsp Golden Syrup

100g Butter (softened)

100g Caster Sugar

100g Self Raising Flour

1 tsp Baking Powder

1 tsp Vanilla Extract

1 Tbsp Brandy

2 Eggs (medium)

Extra Butter for greasing

• Grease a 900ml pudding bowl very generously and then place the bowl in the fridge for 30 minute for the butter to harden.
• After 30 minutes, add the golden syrup to the base of the bowl and place it back in the fridge until you are ready for it.
• In a separate bowl, add the rest of the ingredients and whisk to a smooth batter.
• Spoon the batter over the golden syrup.
• Cover the pudding with a square of greaseproof paper AND foil, with a pleat folded into them and tie to secure.
• Steam the pudding for approximately 1 1/2 hrs (keeping an eye on the water level and topping up if necessary)
• Once cooked, take off all of the foil and paper, put a plate over the bowl and invert being very careful of the hot syrup.
• Serve with extra syrup and custard