100 g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
4 teaspoons golden syrup
100 g (3 1/2 oz) caster sugar
2 large eggs
100 g (3 1/2 oz) self-raising flour, sifted
125 g (4 oz) blueberries
custard or single cream, to serve (optional)
Lightly grease 4 x 200 ml (7 fl oz) metal pudding moulds and line the bases with nonstick baking paper. Place on a baking sheet. Grate the rind from the lemon, cut in half and then cut 4 thin slices from 1 half, reserving the remaining half.
Place a lemon slice in the bottom of each prepared pudding mould, then drizzle 1 teaspoon of the golden syrup over each.
Place the butter, sugar and grated lemon rind in a large bowl and beat with a hand-held electric whisk until light and fluffy. Whisk in the eggs, then squeeze over the juice of the remaining lemon half. Fold in the flour and blueberries.
Spoon the mixture into the pudding moulds and spread the tops level. Place in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 15–20 minutes or until risen and firm to the touch. Leave to cool in the tins for a few minutes. Turn out the puddings on to plates and serve with cream or custard, if using.