Pour 55g (2oz) of the Lyle's Golden Syrup into the base of the pudding basin and set aside.

Beat the remaining 55g (2oz) of Lyle's Golden Syrup, the butter and Tate & Lyle Light Soft Brown Sugar until light and fluffy. Whisk in half of the eggs followed by half of the flour - then whisk in the rest of the eggs and flour, along with the milk to a 'dropping' consistency.

Spoon the mixture into a well-buttered 1.2l (2pt) pudding basin to about 2.5cm (1”) from the top and smooth the surface. Pleat a circle of parchment paper cut two times larger than the top of the pudding basin diameter, folding over 2.5cm (1”) in the centre. Repeat with foil. This allows the pudding to expand when it cooks.

Cover the basin with the parchment, with the pleat in the centre of the pudding, then cover in the same way with foil.

Tie the pudding very tightly around the rim with the string and make a carrying handle by crossing and tying the excess string across the top of the basin. This will help you lift the pudding out of the pan once it's cooked. Trim any excess paper and foil, leaving a 2.5cm (1”) border, and turn the edges in on themselves to seal.

Put an old heatproof saucer or small trivet in a large, deep saucepan, and pop the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over the lowest heat. Allow to steam in the gently simmering water for 1¾ hours. Make sure the pan does not boil dry - add more water as necessary.

The syrup sponge pudding is done when a fine skewer inserted into the centre of the pudding (through the foil and paper) comes out clean. Turn off the heat and carefully lift the basin out of the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the foil and paper. Run a flat-bladed knife around the edge of the pudding to loosen the sides, carefully invert onto a plate and remove the basin. Cut into wedges and serve with extra Lyle's Golden Syrup.