My very clever but very modest best friend made this for us last night. It’s totally delicious.
175g soft butter
175g self-raising flour
175g caster sugar
3 large eggs
3-4 tablespoons milk
stem ginger in syrup
150g golden syrup
Put the kettle on to boil and butter a pudding bowl. A bowl which is purpose built with its own lid is handy here.
Put the first five ingredients plus four balls of stem ginger into the food processor and whoosh up until smooth. Add a little more milk if necessary to make it a pourable mixture.
Put the boiling water into a large, lidded saucepan and turn on the heat.
Put about 50g stem ginger syrup plus 150g golden syrup into the bottom of the pudding bowl. Pour the sponge mixture over the syrups. Put the buttered lid on top, then pop it into the pan of hot water. Keep it boiling, but not ferociously and keep the pan lid on. Keep topping up the hot water; it should more than half fill the pan.
Let it cook for at least two hours. Serve with cream or custard.