Active Time

　　15 min

　　Total Time

　　1 3/4 hr

　　

Ingredients

Makes 6 to 8 servings

　　1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing bowl

　　1/4 cup Lyle's Golden Syrup*, plus additional for drizzling

　　1/3 cup superfine granulated sugar

　　2 large eggs

　　1 1/3 cups self-rising all-purpose flour

　　1/2 cup whole milk

　　1 cup heavy cream

　　

Special Equipment

a deep heatproof bowl (1-qt; not plastic); kitchen string

　　

Step 1

Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.

　　

Step 2

Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.

　　

Step 3

Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.

　　

Step 4

*Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.