“I make this pudding in a large tray in the restaurant, but at home I make and serve it in a dish that goes from oven to table. If there are any leftovers, keep and eat it cold with a cup of tea and your feet up.”

INGREDIENTS

250g unsalted butter

140g dark brown sugar

330g golden syrup

2 eggs

200ml milk

6 pieces of stem ginger, roughly chopped

A pinch of salt

1.5 teaspoons cinnamon

1.5 teaspoons ground ginger

1.5 teaspoons bicarbonate of soda

420g plain flour

METHOD

Line a deep, 12-inch square baking tray with silicone paper. Cream the butter and sugar in a mixer until light and fluffy, then beat in the syrup, eggs, salt and sift in the flour, bicarb, cinnamon and ground ginger. Mix gently. 

Slowly pour in the milk - you may not need it all - then add the chopped stem ginger with a little syrup from the jar.

Combine and scoop the mix into the prepared tin and bake at 180°C for 35 to 45 minutes, until a knife comes out clean.

Serve with lashings of custard and ice cream.