Steamed Syrup Sponge Pudding

• 12 cup unsalted butter, plus extra butter for greasing pan
• 2 tablespoons light corn syrup, plus extra for serving
• 12 cup superfine sugar
• 2 eggs, lightly beaten
• 1 12 cups self-rising flour
• 2 tablespoons milk
• 1 grated lemon, rind of

1. Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
2. Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,.
3. Fold in the flour and stir in the milk to make a soft dropping consistency.
4. Add the lemon rind.
5. Turn the mixture into the oven proof bowl.
6. Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil.
7. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
8. Put the pudding in a large pan half-filled with boiling water.
9. Cover and return to a boil over medium heat.
10. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm.
11. Keep checking the water level and top off with boiling water as necessary.
12. Heat a little more corn syrup in a pan.
13. Remove the pudding pan from the heat and lift out the ovenproof bowl.
14. Remove the cover and loosen the pudding from the sides of the bowl using a knife.
15. Turn out into a warmed dish and serve with the extra corn syrup.

unsalted butter, light corn syrup, sugar, eggs, flour, milk, lemon

Taken from www.food.com/recipe/steamed-syrup-sponge-pudding-262259 (may not work)