This is a moist ginger pudding with a soft syrup topping.
175 Gram Self-raising flour (6 oz)
1 Teaspoon Ground ginger
75 Gram Shredded suet or softened butter (3 oz)
50 Gram Caster sugar, or soft brown sugar (2 oz)
25 Gram Stem ginger, chopped (1 oz)
6 Tablespoon Milk
2 Tablespoon Golden syrup
Grease a 1.1 litre (2 pint) pudding basin. Mix together the flour, ground ginger, suet or butter and sugar.
Make a well in the centre and add the egg, stem ginger and enough milk to give a soft dropping consistency. Spoon the golden syrup into the bottom of the basin. Pour the ginger mixture into the prepared basin.
Cover with pleated greaseproof paper or foil and secure with string. Steam for 1 1/2 – 2 hours. Serve hot with custard
Substituting a tablespoon of black treacle for 25g (1 oz) of the sugar gives it a good brown colour