- 175g (6oz) unsalted butter, softened
- 175g (6oz) light muscovado sugar
- 1tbsp syrup from a jar of stem ginger
- 3 large free-range eggs
- 175g (6oz) self-raising flour
- 1tsp baking powder
- 1tsp ground ginger
- for the sauce
- 35g (1¼oz) butter
- 3 knobs stem ginger, finely chopped
- 75g (3oz) dark muscovado sugar
- 75g (3oz) light muscovado sugar
- 100g (4oz) golden syrup
- 3tbsp syrup from a jar of stem ginger
- 150ml (¼pt) double cream
- juice ½ lemon
- you will need
- 6 dariole moulds or a 1.2-litre (2pt) pudding basin, buttered then floured
Cream the butter and sugar until light and fluffy. Add the syrup, then the eggs, then fold in the flour, baking powder and ginger. Divide between the moulds, tightly cover each with foil and place in a large steamer or pan with a trivet. Half-fill the pan with boiling water, cover tightly with more foil and steam gently for 1 hour. You may need to top up with more water.
To make the sauce, put all the ingredients – except the cream and lemon – into a saucepan over a low heat. Stir occasionally until the sugars have dissolved. Add the cream and lemon juice, and keep warm.
Tip the puddings out on to a hot plate and pour the sauce over them. Serve with clotted cream or vanilla ice cream.