- 2 tbsp black treacle
- 4 tbsp golden syrup
- 175g/6oz butter, softened
- 175g/6oz soft dark brown sugar
- 3 large free-range eggs
- 175g/6oz self-raising flour
- 1 tsp baking powder
- 4 free-range eggs, yolks only
- 40g/1½oz caster sugar
- 150ml/5fl oz milk
- 150ml/5fl oz double cream
- 1 vanilla pod, split and seeds scraped
- For the sponge, butter and sugar a 1.2 litre/2 pint heatproof bowl then mix the treacle and golden syrup together and pour into the bottom of the bowl.
- Place the butter and sugar in a separate bowl and whisk until light and fluffy.
- Add the eggs one at a time, beating each time.
- Fold in the flour and baking powder and mix to a smooth thick batter.
- Spoon the sponge mix into the buttered bowl and cover with greaseproof paper. Secure around the edge with string.
- Cover once more with foil and roll up around the edges to cover the paper.
- Place a saucer or small plate upside down in the bottom of a large saucepan.
- Place the foil-covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl.
- Cover with a lid and bring to a boil.
- Reduce the heat and simmer for 1½ hours.
- For the custard, place the egg yolks and sugar in a bowl and whisk until pale and well blended.
- Place the milk, cream, vanilla pod and vanilla seeds into a saucepan and bring to the boil. Turn down the heat and simmer for a minute.
- Pour onto the egg mixture and whisk in.
- Return to the saucepan and heat slowly, until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan.
- To serve, remove the pudding from the saucepan and discard the foil and baking parchment.
- Place a plate on top and turn over, tipping the pudding onto the plate.
- Slice the pudding, divide between plates and pour the custard alongside.