Heavily butter a 1 litre pudding basin. In a bowl, mix 3 tbsp golden syrup with breadcrumbs and a splash of brandy, then tip into the basin.
Beat unsalted butter with golden caster sugar and zest of 1 lemon until light and fluffy, then gradually add beaten eggs. fold in self-raising flour, then add milk.
Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the basin. Steam for 1½ hours. Turn onto a serving dish and serve with extra golden syrup drizzled over.