Preheat the oven to 180'C.
Cream together the butter and the sugar until pale and fluffy. Beat the eggs into the mixture one at a time, adding a tiny bit of flour if the mixture starts to curdle. Zest the lemon and then gently fold this into the mixture, along with the flour.
Butter your pudding moulds and then put a generous tablespoon of golden syrup into each one. Pour the pudding mixture on top and then cover with a layer of buttered foil. Transfer to the oven and bake for 20 minutes. Use a skewer or knife to check if the puddings are cooked - insert into the centre and if the skewer comes out clean, the puddings are ready. Turn out directly into your serving dishes so as to catch all of the syrup.
Place the raspberries in a bowl and sift the icing sugar on top. Pour in the Chambord and then leave to infuse until ready to serve.
Split the vanilla in half and scrape out the seeds. Add the vanilla seeds to the cream and whisk to soft peaks.
Serve the treacle sponge puddings with a generous topping of raspberries and a dollop of vanilla cream.
«Use any fruit and liqueur to go with this classic dessert. Fresh oranges and cointreau would be delicious too...»