This ginger golden syrup pudding is an absolute retro favourite thanks to its tasty sauce and soft pudding centre.
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Make it for a morning tea treat this week or just because!
Lightly grease a pudding tin and cut a circle from baking paper, using the lid as a guide.
Finely grate 1cm of the ginger and slice the remainder into matchstick sized pieces.
Beat butter and sugar until light and fluffy with an electric mixer, adding eggs one at a time. Add the grated ginger, then sift half the flour, baking powder and cinnamon over butter mixture. Stir to combine. Add half the milk and combined, then repeat with remaining flour, baking powder, cinnamon and milk.
Combine golden syrup and sliced ginger in a bowl. Spoon mixture into bottom of prepared tin. Top with batter and smooth the surface. Cover with baking paper and place the lid on.
Place an inverted saucer in a large saucepan. Sit basin on saucer the pour boiling water into saucepan until halfway up side of basin. Cover saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low. Gently simmer for 1 hour 30 minutes, adding more boiling water as needed.
Carefully lift your pudding basin from the saucepan. Remove lid and paper. Turn pudding onto a serving plate. Serve with custard if you like!