Steamed Pudding with Golden Syrup

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  1. Cream the butter and Sugar.
  2. Beat in the egg.
  3. Fold in the flour alternately with milk and vanilla.
  4. Put the golden syrup in the bottom of a 4 cup pudding basin or ordinary ceramic basin.
  5. Spoon the pudding mixture on to the top of the golden syrup.
  6. Cover with a lid or pudding cap, or use greaseproof paper or aluminium foil fastened with string or a rubber band.
  7. Put the bowl in a large saucepan with about 10 cm of water.
  8. The water should come halfway up the side of the pudding bowl.
  9. Simmer gently for about 1½ hours.
  10. Remove the water, let it rest for 5 minutes and then turn it out onto a dish.
  11. Serve with cream or ice cream or, more traditionally, custard (hot in winter).