Sticky ginger pudding

Yield: 1 servings

Measure Ingredient
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)
\N \N A little milk; to mix
\N \N 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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