Baking Mad with Eric Lanlard

This traditional sponge pudding from Baking Mad with Eric Lanlard is served with jammy strawberries and crème fraiche

Serves 6

• 175g unsalted butter
• 175g light muscovado sugar
• 3 large eggs
• 1 tbsp treacle
• 175g self-raising flour
• 2 tsp baking powder
• 3 tbsp golden syrup

For the compote

• 300g fresh strawberries
• 3 tbsp strawberry jam

To serve

• Crème fraiche
• Extra strawberries

1. Grease and line the base of a 1 litre pudding basin. In a large bowl cream the butter and sugar until pale and fluffy with an electric whisk. Add the eggs one at a time, whisking all the time.

2. Add the treacle and mix well. Sieve in the flour and baking powder and fold into the creamed mixture. Mix well.

3. Pour the golden syrup into the lined base of the pudding basin and spoon in the sponge mixture. Level the top of the sponge mix and place a circle of pleated baking paper and a layer of tin foil over the basin. Tie string around the lip of the basin to secure the coverings in place.

4. Place the basin into a steamer, or large saucepan with a saucer in the bottom, half-filled with boiling water. Steam for about 2 hours.

5. To make the compote, hull the strawberries and cut in half. Place the strawberry halves in a pan together with the strawberry jam and slowly heat on the stove. Cook the strawberries until softened then remove from the heat and leave to cool slightly.

6. Remove the steamed sponge from the steamer and insert a skewer to check that it is cooked, if it comes out clean it's done. Place a serving plate on the top of the pudding basin and invert the sponge onto the plate.

7. Spoon the strawberry compote over the sponge and garnish with more fresh strawberries. Serve with some crème fraiche.