• 150g golden caster sugar
  • 150g butter, softened
  • 3 large free-range eggs
  • 200g self-raising flour
  • 75ml milk
  • 3 chunks stem ginger from a jar, chopped into small pieces
  • 1 heaped tsp ground ginger


  • 2 chunks stem ginger, cut into thin slivers
  • 5 tbsp stem ginger syrup from the jar
  • 4 tbsp golden syrup


  • STEP 1

    Cream the sugar and butter together until light and fluffy. Beat in the eggs a little at a time, alternating with the flour. Pour in the milk and beat well until smooth. Stir in the stem ginger and the ground ginger.

  • STEP 2

    Butter a 1-litre pudding basin. Sprinkle the slivers of stem ginger into the base of the bowl. Mix the ginger syrup and golden syrup together and spoon in 3 tbsp. Flop the pudding batter on top. The basin will not be full so the pudding has room to rise. Cover the top of the basin with a centrally pleated circle of baking parchment and another of foil and tie securely with string. Make a loop in the string to create a carrying handle.

  • STEP 3

    Put the basin in a pan large enough to fit it with a lid – place it on a small trivet or upturned saucer and fill with enough water to come halfway up the sides of the bowl. Cover and bring to the boil. Reduce the heat slightly and simmer gently for 1½ hours, topping up with just-boiled water if necessary.

  • STEP 4

    Just before you’re ready to serve, heat the remaining syrup.

  • STEP 5

    Carefully remove the basin from the water and snip the string, remove the paper and invert the basin onto a warmed serving dish. Give it a good shake to loosen the pudding, then lift off the basin and scrape any remaining goo on top of the sponge. Pour over the extra syrup and serve hot in generous spoonfuls with plenty of cream.


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