One of David Murray's three 'school puddings' recipes
1. Sieve the flour. Cream the sugars, butter and bicarbonate of soda together until light and fluffy. Beat the milk, egg and vanilla essence together.
2. Add the milk mixture a little at a time to the creamed butter and sugar, adding a tablespoon of the flour mixture to prevent curdling. Fold in the remaining flour.
3. Place the golden syrup into a buttered basin or ceramic mixing bowl. Pour the mixture into the basin. Cover with pleated greaseproof paper and foil.
4. Place in a saucepan of boiling water, put the lid on and steam for about two and half to three hours, topping up the water as necessary. Turn out and serve hot with custard.
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