125 grams butter, at room temperature
¾ cup muscavado sugar
2 tablespoons golden syrup
2 tablespoons ground ginger
2 eggs, size 7
1½ cups self-raising flour
2/3 cup whole milk
Ginger salted caramel sauce
¾ cup Salted Caramel Sauce (see recipe here)
1 heaped teaspoon ground ginger
Lightly grease a 1-litre capacity pudding basin.
Pudding: Beat the butter, sugar, golden syrup and ginger together until soft and creamy. Add the eggs, one at a time, beating between additions.
Add half of the flour and half of the milk, beat to combine then repeat with remaining flour and milk.
Spoon the mixture into the prepared pudding basin and cover tightly with pudding basin lid. Put an inverted side plate in the base of a large saucepan. Place the pudding on the plate and pour boiling water in to come halfway up the sides of the pudding basin.
Bring the water to a simmer, cover and cook for 2 hours, checking to top up the water level if necessary during cooking. Remove from the water and set aside for 5 minutes before inverting to remove from the tin.
Ginger Salted Caramel Sauce: Heat the Salted Caramel Sauce gently until simmering. Whisk in the ginger to combine.
To serve: Serve with lashings of ginger salted caramel sauce and vanilla bean ice cream. Serves 8–10.