This old fashioned kitchen favourite from Mary Berry is the stickiest, sweetest of sweets around
Lightly butter the bowl and spoon the golden syrup into the bottom.
Put the flour, suet or butter, breadcrumbs, and sugar into a bowl and stir to combine. Stir in enough milk to give a dropping consistency. Spoon into the bowl on top of the syrup.
Cover the bowl with buttered foil, pleated in the middle. Secure by tying string under the rim of the bowl.
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl if using a saucepan. Cover and steam, topping up with boiling water as needed, for about 3 hours. Turn out the pudding and serve.
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