|115 grams||St Ivel Golden Churn; (4oz)|
|30 millilitres||Golden syrup; (2 tbsp)|
|30 millilitres||Syrup from jar of stem ginger; (2 tbsp)|
|115 grams||Light soft brown sugar; (4oz)|
|2 mediums||Eggs; beaten|
|175 grams||Self-raising flour; sifted (6oz)|
|7½ millilitre||Ground ginger; (1.5 tsp)|
|A little milk; to mix|
|Extra warmed golden syrup; to serve|
|25 grams||Chopped crystallised ginger; to serve (1oz)|
Mix the golden syrup and stem ginger syrup together and spoon into the base of a lightly greased 1⅕ litre (2 pint) pudding basin or mould.
Cream the St Ivel Golden Churn and sugar together in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour and ginger, adding a little milk to make a soft, dropping consistency.
Spoon into the basin over the syrup. Cover with a double layer of pleated, greased greaseproof paper and secure with string.
Place the basin in the top half of a steamer over a saucepan of boiling water. Cover with the lid and steam for about 1½ hours, or until the pudding is risen and cooked, topping up the boiling water regularly.
Turn out onto a warmed serving plate and spoon over extra syrup and chopped ginger. Serve with custard, ice cream or yogurt.
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Converted by MM_Buster v2.0l.
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