Ingredients
- 2 tablespoons finely chopped glacé ginger
- 185 g butter
- ¾ cup (140 g) lightly packed soft brown sugar
- 3 eggs
- 2 tablespoons golden syrup
- ½ cup (60 g) plain flour
- 1 cup (125 g) self-raising flour
- 1 tablespoon ground ginger
- ¼ teaspoon mixed spice
Method
1. Grease the base and side of a 1.5 litre pudding basin with melted butter. Place a round of baking paper in the base.
2. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
3. Sprinkle the chopped ginger in the bottom of the basin.
4. Beat the butter and sugar together until light and creamy. Add the eggs one at a time, beating well after each addition, then beat in the golden syrup—the mixture may look curdled at this stage.
5. Fold the sifted flours and spices into the butter mixture with a large metal spoon. Spoon the mixture into the basin over the ginger.
6. Lay a sheet of foil on the work surface and cover with a sheet of baking paper. Make a large pleat in the middle. Grease the paper with melted butter. Place, paper-side-down, across the top of the basin and tie string securely around the rim of the basin and over the top of the basin to make a handle. The string is used to lift the pudding basin in and out of the pan.
7. Gently lower the basin into the simmering water and cover with a tight-fitting lid. Cook for 1¾-2 hours, topping up the water as necessary.
8. Remove the basin from the water. Leave for 5 minutes. Turn out onto a serving plate and serve with whipped cream or warm custard.
