This, I imagine, would be every schoolboy’s perfect pudding – and I can understand that. I’m very fond of it too.

(Serves 4)

150 g butter or soft margarine
150 g caster sugar
2 large eggs
150 g self-raising flour, sifted
1 tsp vanilla extract
2 tbsps milk
4 tbsps golden syrup, plus extra to serve

Butter a 1¼-litre pudding basin and have ready a steamer or pan of boiling water. Cream the butter and sugar in a bowl until light and fluffy.

Beat in the eggs, one at a time, adding a spoonful of flour with each one. Fold in the rest of the flour, then stir in the vanilla and milk.

Put the golden syrup into the greased basin and add the mixture. Cover with a sheet of buttered greaseproof paper, then a sheet of foil, and tie them on securely.

Steam or boil the pudding for one-and-a-half hours. Turn it out on to a warm serving dish and drizzle with a little extra golden syrup. Serve with lots of custard.