Steamed Ginger Sponge Pudding.

Perfect to bring a fragrant, warming glow to the dinner table on a cold midwinter's evening.

Rub 50g of butter into 225g of self raising flour, 2 tsps of ground ginger and a small pinch of salt.
Stir in 50g golden caster sugar, 2 egg yolks, (whisk the whites until fluffy) 2 tbspns golden syrup, 2 tbspns milk and an inch of grated fresh ginger. Stir in the whisked egg whites carefully.
Pour into a buttered pudding basin and cover with pleated greaseproof paper then steam in a lidded pan for 2 hours.
Turn out onto a plate and drizzle with golden syrup.
Serve with custard.