120g Caster Sugar
120g Self-Raising Flour
2 Eggs, beaten
2 Tablespoons Maple Syrup
1 dessertspoon Cornflour
2 tablespoons Maple Syrup
Juice of ½ Lemon
Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the egg, a little at a time, beating well. Put the golden syrup in the base of a buttered 1.1 litre basin, and pour the sponge mixture carefully over the syrup. Cover securely and steam for 1 ½ - 2 hours. Turn out and serve with Custard and Syrup Sauce.
For The Syrup Sauce:
Mix the corn flour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time until the sauce thickens. Serve hot.
So to steam a pudding; Using a pas big enough to hold your bowl, fold a towel and place it at the bottom. Place your pudding on top of the towel and poor the hot water until it reaches just the bottom of the bowl. Keep an eye on the water so you don't steam it all! Keep adding as it cooks!!
And here is a link on how to prepare your pudding bowl!