Categories: April

Ingredients

• 100g butter, plus extra to grease
• 1 tbsp ginger syrup, taken from a jar of preserve stem ginger in syrup
• 100g caster sugar
• 2 eggs, beaten
• 125g preserved stem ginger, diced
• 125g self-raising flour, sifted
• pinch of ground ginger
• 150ml cold milk

Directions

1. tter a 1.2-litre pudding basin and pour in the ginger syrup, tipping the bowl to coat the sides a bit. Meanwhile, cream the butter and sugar together until pale and fluffy, then add eggs and preserved ginger. Fold in the flour and ground ginger, thinning the mixture with the cold milk. Spoon this mixture into the pudding basin, then tie a double layer of buttered, pleated greaseproof paper over the top.

2. Place a saucer upside down in the base of a saucepan to act as a trivet. Put the pudding on top and pour in enough boiling water to come halfway up the sides of the pudding basin. Bring to the boil. Then reduce to a simmer and cook for 2 hours, checking the water level from time to time – if it appears to be boiling dry, add more boiling water.

3. When the pudding is cooked, turn out on to a dish and serve with cold double cream.

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