Matt Tebbutt showcased a delicious steamed syrup sponge with lemons and vanilla custard on Saturday Kitchen.

The ingredients are: 175g salted butter, softened, plus extra for greasing, 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced, 6 tbsp golden syrup, 175g caster sugar, 2 tbsp full-fat milk, 3 free-range eggs, beaten, 175g self-raising flour and 1 tsp baking powder.

For the custard: 6 free-range egg yolks, 60g soft light brown sugar, 1 tbsp cornflour, 550ml double cream and 1 vanilla pod, split, seeds removed and pod reserved.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.