Steamed syrup pudding with vanilla and cardamom custard

Generously grease each ramekin with butter, then add 1 tsp of golden syrup into each base

Combine the flour, suet, sugar and a pinch of salt in a mixing bowl. In a separate bowl, whisk the eggs and milk together, then fold in the dry mixture to create a thick batter. Divide the batter into each prepared ramekin, leaving some space at the top for them to rise

Cut small squares of baking paper and foil, then cover each ramekin with both, sealing them tightly. Transfer the covered ramekins into a large saucepan

Pour in enough boiling water to come up halfway around the ramekins, then put the lid on the pan. Put over a medium heat and cook for 25 minutes

Meanwhile, make the custard. Put the milk, cream, cardamom and vanilla seeds and pod in a small saucepan and gently heat until steaming. Meanwhile, beat the egg yolks and sugar together until light and fluffy

Whisk a splash of the hot milk mixture into the yolks to temper them, then transfer back into the saucepan and continue to cook over a low heat, stirring constantly, until thickened to your liking

To serve, run a small knife around the edge of each ramekin, then turn it out onto a serving plate. Serve with a little of the warm custard, with plenty more alongside