Instructions: Grease the base and sides of eight individual 185ml metal pudding basins.

Chop the ginger into tiny pieces.

In a bowl cream together the butter and sugar until pale and fluffy.

Add the egg a little at a time beating well after each addition and adding a little of the flour to prevent curdling.

Sift the remaining flour baking powder and spices over the bowl.

Add the raisins and chopped ginger and gradually fold in using a large metal spoon.

Stir in sufficient milk to give a soft dropping consistency.

Divide the mixture among the prepared tins and level the surfaces

Stand the tins in a roasting tin and pour boiling water around the tins to a depth of 10mm.

Cover the roasting tin with foil.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners for 25 to 30 minutes or until the sponges have risen and feel firm to the touch.

Bake on the grid shelf on the floor of the bakingoven for 40 to 45 minutes or until the sponges have risen and feel firm to the touch.

Meanwhile make the sauce.

Melt the butter in a small saucepan on the simmering plate.

Add the sugar and heat gently for 2 to 3 minutes until bubbling.

Add the lemon rind and juice and cook gently to make a buttery syrup.

Loosen the edges of the puddings with a knife then invert onto warmed serving plates. Pour a little sauce over each one and serve with cream or creme fraiche.

As a vanation use chopped dates dried figs or prunes instead of raisins. Replace the lemon in the sauce with orange rind and juice. Few of us with a passion for food can resist the temptation o f a hod steaming pudding. There are many wonderful versions but this lightasair spicy sponge specked with raisins and stem ginger is one of the best. A sweet syrupy lemon flavoured butter is the perfect complement

Serves 8

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