Sticky golden syrup pudding.Rebecca HallasSponge puddings are a classic and every English food writer has a version. I loved reading this from the late Michael Smith,published in Fine English Cookery,about his pudding recipe. I have abbreviated his delightful introduction."The secret behind a really good-flavoured sponge pudding is the quality of the butter used. I firmly believe that unsalted butter should be used for all sweets.The sponge pudding should be England's answer to the souffle,but it ought not to be compared with it,for the two things are entirely different and the pudding is essentially a creation of the English over many centuries..."