- 1 3/4 cups flour
- 65 g caster sugar
- 1/2 t bicarbonate of soda
- 1/2 t baking powder
- 1 t ground ginger
- A pinch of salt
- 100 g butter, plus extra for greasing
- 1 free-range egg
- 1/2 cup golden syrup, plus extra for drizzling
- 1/3 cup milk
- Mascarpone or custard, for serving
Sift the flour, caster sugar, bicarbonate of soda, ,baking powder, ground ginger and salt into a bowl and mix until combined. Grate the butter into the dry ingredients and mix until combined.
Beat the egg, 1 T of the golden syrup and milk together, before mixing into the dry ingredients, adding more milk, if necessary, until ,the mixture has a smooth consistency.
Grease a 1-litre ovenproof bowl with softened butter and add the remaining golden syrup to the base of the bowl.
Pour in the pudding mixture. Cut out large squares of greaseproof paper and fasten tightly over the bowl.
Place into a saucepan filled halfway with boiling water (and to which the lemon rind has been added) and cook for 1 hour, with the lid of the saucepan on.
Cool slightly before removing the pudding from the bowl with a blunt butter knife. Serve warm, with dollops of mascarpone or hot, runny custard.
Cook’s note: Make sure the water only comes halfway up the sides of the pudding bowl during the entire cooking process.
This is a versatile recipe that makes the most gratifying pudding. For a different take, leave out the ginger and replace the golden syrup with strawberry jam.