Put the rest of the syrup, treacle, butter, sugar, eggs, flour and baking powder into a large mixing bowl and beat slowly, then increase the speed and beat for 2 minutes, scraping the sides of the bowl with a spatula at least once. Pour the batter into the pudding basin, on top of the syrup.

Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the sponge will have space to expand when cooking.

Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. It seems complicated, but really isn't.

If you don't have a steamer (I don't), then just place a rack, or even some crumpled aluminum foil on the bottom of a large pot and put enough water to come half way up the bowl. Place the bowl in the pot and cover tightly with a lid to steam for 1 1/4 hours (checking to add more water if needed).

Once the pudding is ready, carefully remove it from the pot/steamer, cut the string then run a long knife along the side of the bowl to loosen the pudding. Place a plate on top of the bowl and carefully invert the pudding onto the plate and remove the bowl.

Ta dah! You've just made Paul Hollywood's Treacle Sponge Pudding! Serve it with custard or heavy (double) cream (in the US, heavy whipping cream needs to be slightly whipped).