Instructions: Mix the golden syrup and stem ginger syrup together and spoon into the base of a lightly greased 1.2 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 1.5 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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