"Treacle Pudding" in my childhood was made with suet and was a very substantial dish. This is lighter and more suitable for today's more static lives.

Use a one-litre (2 pint) pudding basin with a snap on lid.

  Ingredients for 4 people:

    30 - 40 ml (2 - 3 level tablespoons) golden syrup
    100 g (4 oz) butter or margarine
    75 g (3 oz) sugar
    15 ml (1 level tablespoon) golden syrup
    2 eggs, beaten
    175 g (6oz) self-raising flour
    a little milk

Half-fill a steamer with water and put it on to boil.
Grease the pudding basin and put the first amount of golden syrup into the bottom.

Cream together the fat and sugar. Add the second lot of golden syrup and mix it in. Add the beaten eggs, beating well after each addition.

Add the flour slowly, mixing well with a metal spoon. Add enough milk to make a 'dropping consistency'.

Tip the mixture into the basin. Cover with grease-proof paper and the lid. Steam for 1 ½ hours.

Serve with custard, more syrup or ice-cream.