Perfect treacle sponge

This year, Lyle s Golden Syrup is 125 years old, and without it, such gems of British cooking as treacle tart and treacle sponge wouldn t exist. This recipe comes from The Lyle s Golden Syrup Cookbook by Paul Hartley (Absolute Press, £7.99).

75g softened unsalted butter, plus a little extra for greasing

75g light-brown sugar

2 large eggs, beaten

100g self-raising flour

1 level tsp baking powder

1tbsp milk

For the sauce

3tbsp Lyle s Golden Syrup, plus extra to serve

4tbsp freshly squeezed orange juice

Butter a one-pint pudding basin. Beat the butter and sugar in a large mixing bowl until they re soft and light. Gradually add the beaten egg, sieve in the flour and baking powder and add the milk. Beat until it s thoroughly blended, and you have a dropping consistency. Pour the mixture into the basin, making a nice level surface with the back of a spoon.

Line a sheet of foil with a sheet of greaseproof paper and fold to make a pleat in the centre this will allow for expansion as the pudding rises. Cover the basin with the foil and wrap it firmly around the rim. Then tie with a piece of string to secure it in place. Stand the basin in a steamer or a pan of simmering water, put the lid on the pan and steam for 1½ hours, topping up with boiling water if necessary.

Combine the syrup and orange juice in a small pan and heat gently. When the pudding s cooked, remove it from the pan, unwrap it and ease the pudding away from the basin with a palette knife. Turn out onto a warmed plate and spoon over loads of golden syrup. Finally, pour the warm orange syrup over and serve.