Topping-wise, you have loads of options. Jam, golden syrup, lemon curd, chocolate spread, any pie filling... You can flavour the sponge of you like - with cocoa, coffee, vanilla, lemon. Adding nuts, fruit or chocolate chips is good too.
When serving, be very careful. In the past I've turned it out onto a plate but the topping, whatever it is, will be VERY hot and VERY liquid, and it will stay hot enough to really burn you because of the high sugar content. I serve it out of the dish now.
I made this pudding at work today as i was on cooking duty. I added a teaspoon of vanilla essence and the grated rind of a lemon, then lemon curd for the base. Served it hot as per recipe with vanilla icecream. I doubled up the quantity and increased the cooking time by 50%. The pudding was light and kept toasty warm in the hostess trolley very succesfully for about half an hour after cooking. - 11 Mar 2016