Sticky Ginger Pudding

Preheat the oven to 180°C (160°C fan) and generously grease a deep baking dish or pudding tin with Butter.

In a large bowl whisk together the dry ingredients: Self-Raising Flour, Ground Ginger, Mixed Spice, Bicarbonate of Soda and a pinch of Salt.

In a separate bowl cream the Unsalted Butter with the Dark Muscovado Sugar until soft and slightly fluffy. Beat in the Eggs one at a time, then stir in a little Golden Syrup and the Black Treacle for deep, sticky flavour.

Fold the dry mix into the creamed mixture alternately with the Whole Milk until you have a smooth, dropping consistency. Gently fold in finely chopped Stem Ginger in Syrup, saving a few pieces for garnish.

Spoon the batter into the prepared dish, level the surface and bake in the centre of the oven for 35–45 minutes (depending on dish size) until the pudding is risen and a skewer comes out with a few moist crumbs.

Make the sticky sauce while the pudding bakes: in a small saucepan combine the Light Muscovado Sugar, a knob of Unsalted Butter and a good splash of Golden Syrup. Stir in a little Stem Ginger Syrup and a pinch of Salt, then pour in the Double Cream and simmer gently until glossy and slightly thickened.

When the pudding is baked, prick the surface all over with a skewer and pour over about half of the hot sauce, allowing it to sink in. Reserve the rest of the sauce for serving.

Serve the pudding warm topped with the remaining chopped Stem Ginger in Syrup and extra warm sauce, with additional Double Cream or ice cream if you like.