Steamed fruity pudding

Mix the breadcrumbs, flour, baking powder, butter, castor sugar, currants and lemon rind together. Make a well in the centre and add the egg and milk. Mix to form a soft dough. (Do not overmix.)
Grease a 900 g pudding basin and spoon the mixture in. Fold a pleat into a sheet of foil and greaseproof paper and use to cover the pudding. Secure with string.
Put an upturned saucer on the bottom of a large saucepan and half-fill with boiling water. Place the pudding basin on top of the saucer, cover the saucepan with a tight-fitting lid and steam for 2 hours, adding more water, if necessary.
Carefully remove the pudding from the pan, remove the lid and upturn onto a plate.
Drizzle with golden syrup and serve with custard.