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.