the prefect syrup sponge?

[goldilocks]

i'm after some advice really...
i make a mean sponge, i am ok at usual bakery type things
but the perfect syrup sponge escapes me

how do you masters of the kitchen stop your syrup absorbing into your sponge?
how do you cook it through without burning the top?

my idea:
greased, floured pudding basin
syrup in the bottom
sponge mix on top
whack into the oven
take out when the knife blade comes out clean

it's always 'ok' but never 'awesome'

where am i going wrong?

thanks in advance!!

xx