Collect together your equipment (see Recipe Notes below) and ingredients.

Fill a slow cooker ⅓ full with boiling water and set on high to heat up whilst you make the dessert.

Grease a 2 pint/1.2 litre pudding basin and the lid thoroughly with butter.

It is important to make sure the butter is at room temperature and soft enough to beat easily with the other ingredients. I place my mixing bowl on top my scales and weigh everything directly into the bowl.

Use an electric whisk to beat until combined. This should take around 45 seconds to 1 minute, and no more.

Add the lemon zest and 1 tablespoon lemon juice and fold until completely mixed in.

Mix the golden syrup with the remaining lemon juice.

Tip in the golden syrup and lemon juice mix into the base of the pudding basin.

Carefully top with the sponge mix and level the surface of the sponge. Seal with a lid.

When you add the pudding bowl to the slow cooker, make sure the water is nowhere near the lid of the pudding. Steam on high for 2½ hours. Make sure the slow cooker lid is properly on.

When the dessert is cooked, carefully remove it from the slow cooker (I use oven gloves) and let it sit for 5 minutes. Remove the lid and use a knife to loosed the edges. When the pudding is turned out, these edges will look a bit rough and ready. The syrup which has been absorbed will make the edges fragile but they will taste amazing!

Place a warmed plate (with a lip to catch the extra syrup) over top of the pudding and turn both over together at the same time to invert the pudding. Use oven gloves as the bowl will be very hot.

To serve: Cut the pudding like a cake and serve with custard, cream or ice cream or even just as it is!