Begin by preparing four 6-ounce heatproof pudding bowls, greasing each one thoroughly and lining the bottom with a square of nonstick parchment paper.
Mix 8 tablespoons of golden syrup with 1 tablespoon of fresh lemon juice, then divide this mixture evenly between the prepared bowls—this will create the characteristic sweet sauce that pools at the bottom of each pudding.
In a separate mixing bowl, combine all the remaining ingredients: ½ cup softened salted butter, ½ cup plus 1 tablespoon sugar, 2 extra-large eggs, 1 cup all-purpose flour, 2½ teaspoons baking powder, the finely grated zest of 1 lemon, and ¼ teaspoon salt. Beat this mixture well for 2 minutes until completely blended and light.
Divide the sponge batter evenly among the four pudding bowls, spooning it over the syrup mixture and smoothing the tops. Cover each basin with a pleated lid of parchment paper followed by foil—the pleats are essential as they allow room for the steam and the expanding pudding during cooking.
Place the covered bowls in a steamer, or alternatively, arrange them in a large saucepan with enough boiling water to come halfway up the sides of each bowl.
Steam the puddings for approximately 45 minutes, keeping the water at a rolling boil throughout cooking and topping it up as needed to maintain the proper level.
Once cooked, carefully turn out each pudding onto a serving plate, allowing the warm golden syrup to cascade over the top. Serve immediately with additional warm golden syrup or honey drizzled over each sponge.
