Perfect syrup sponge

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6 tablespoons (90ml) golden syrup
¼ lemon, juice only
150g softened butter, plus extra to grease
150g soft light brown sugar
Pinch of salt
2 eggs, beaten
150g self-raising flour
Milk

1. Butter a 900ml pudding basin and spoon the golden syrup into the bottom. Stir in the lemon juice.

2. Beat the butter and sugar together with a pinch of salt until fluffy, and then gradually beat in the eggs until well mixed in. Fold in the flour, followed by enough milk to give a smooth dropping consistency, and spoon into the basin, stopping just short of the top to give it room to rise.

3. Cover the basin with a lid or secure layers of greaseproof paper and foil, pleating the centre to give the pudding room to rise, and securing with string. Trim the excess from the sides and steam for 2 hours, topping up the water as necessary.

4. Run a knife around the inside of the basin, and turn out on to a lipped plate. Serve immediately.

Is syrup sponge the ultimate sticky winter pudding, or do you have other classics, British or otherwise, up your sleeve for the long dark months ahead? Or do you believe there's no room for such sugary stodge in the modern diet – what's wrong with a nice fresh apple instead?

That's just too, too cruel, Adrian. We both love steamed puddings and especially this. But I can't see how I can adapt it to be more diabetic friendly.

The article to which you made the link mentioned a Mary Norwak recipe for a layered suet pudding. I used to make one every Christmas - layers of suet pastry with mincemeat (homemade of course) and grated apple, with a syrup topping. It made a good Christmas pudding substitute as both my sons were allergic to eggs.

If I have to suffer, than all should

I'll be making one this afternoon and making the kids eat most of it

Oh my, yes, yes YES!!!!

ooh Adrain, those look lovely. If I wasn't so warm and cosy on th sofa watchnig You've Got Mail and supposed to be sewing up LMJ's jumper, I'd make one for us.

Drool drool!!

I'm NOT LOOKING. I've got my eyes shut, and my fingers in my ears, so I can't hear you either LA LA LA LA LA LA.....

Oh my word. I love steamed puddings, and it is just the season for them. I have a recipe somewhere for one which has no suet, but grated pear in the sponge and ginger in syrup in the bottom. Mmmm. Does the pear count as one of my five-a-day ?

Tee hee - the man's away overnight, so guess what I'm going to make......

Good, good, let the syrup flow through you

Soon your path to the spongy side will be complete