120 g butter, plus extra for greasing
1 packed cup brown sugar
5 tbsp golden syrup
1 ¼ cups self-raising flour
½ tsp baking soda
2 tsp ground ginger
2 tsp mixed spice
finely grated zest of ½ lemon
½ cup roughly chopped crystallised ginger
whipped cream, custard, or ice-cream, to serve
- In a mixing bowl or electric mixer, beat butter and sugar until pale and creamy. Beat in eggs and 1 tbsp of the golden syrup. Fold in flour, baking soda, ground ginger, mixed spice, lemon zest and 2 tbsp of the crystallised ginger.
- Grease a 2-litre pudding bowl or metal basin with butter. Spoon the remaining 4 tbsp golden syrup into the bottom of the pudding bowl and sprinkle in the rest of the crystallised ginger. Spoon in the pudding mixture and smooth the top. Place pudding bowl on a clean tea towel, draw up sides to enclose the bowl and secure with a clothes peg or twist tie.
- Place a small saucer or trivet in the bottom of a large pot and place the wrapped pudding on top (this stops the pudding from touching the base of the pot and overcooking). Fill the pot with enough water to come a third of the way up the outside of the pudding bowl. Cover pot tightly, place on stovetop and bring water to a simmer.
- Steam pudding 11⁄2 hours. Check occasionally and replenish water if it gets too low – don’t let it dry out.
- Remove pot from heat and allow to stand for 5 minutes before lifting out the wrapped pudding and untying the cloth cover. Turn pudding out onto a serving plate. Serve hot, cut into wedges with whipped cream, custard or ice cream.