Traditional Syrup Sponge Pudding

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease a two-pint heat-proof bowl or basin with cooking spray to prevent sticking.

In a large mixing vessel, combine softened margarine and granulated sugar in a bowl. Use an electric mixer to cream the two together until light and fluffy. Gradually add beaten eggs, one at a time, mixing well after each addition. Add a hint of vanilla and a small amount of flour at a time, continuing to mix until the batter is smooth.

Fold in milk to achieve a uniform consistency, making sure there are no lumps.

Pour the syrup into the prepared basin, followed by a layer of batter on top. Cover the bowl with tightly secured parchment paper wrapped in foil for easy removal.

Line a roasting pan with a damp kitchen towel to prevent the basin from slipping during steaming.

Carefully place the heat-proof bowl on top of the towel, followed by the roasting pan positioned on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the basin, creating a steamy environment.

Steam the pudding in the preheated oven for 1 to 1 and a half hours, or until it springs back when gently pressed.

Remove the pudding from the oven and invert it onto a serving plate to present warm and invitingly.