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Firstly, grease the plastic pudding basin and its lid with roughly 10g of butter.
Measure the golden syrup into the basin and set it aside.
Measure out the remaining butter into a mixing bowl with the sugar and lemon zest. Squeeze half of the lemon into a bowl and set it aside.
Add the flour and salt to another bowl and stir it together, setting it aside too.
Cream the butter, sugar and zest together with a wooden spoon. Once pale, beat in the egg followed by 1tbsp of the flour mix before adding the second egg and another tablespoon or so of flour.
Beat the mixture until the flour has been completely absorbed.
Beat in the rest of the flour one tablespoon at a time. Once incorporated, beat in the lemon juice.
Pour and scrape the batter into the basin on top of the golden syrup. Do not mix them together. Carefully spread the top of the batter to make it smooth and even.
Clip the lid onto the basin or wrap it with cling film a few times and cook it in the microwave on 750W for six minutes.
Once cooked, allow it to stand for a couple of minutes.
Tip the pudding out carefully using oven gloves into a shallow bowl or lipped plate. If the pudding doesn't come out straight away, give it a gentle shake.
Cut the pudding into slices and evenly distribute the syrup between the bowls. Serve with double cream.