Steamed Ginger Pudding

• 2 tbsp golden syrup, plus more for serving
• 1 tbsp fresh bread crumbs
• 3/4 cup all-purpose flour
• 1 tsp ground ginger
• 3/4 tsp baking powder
• 1/4 tsp salt
• 8 tbsp butter at room temperature, plus more for the bowl
• 2/3 cup sugar
• Finely grated zest of 1 lemon
• 2 large eggs, beaten
• 1/4 cup whole milk
• 6-cup heatproof bowl

1. Butter a 6-cup heatproof bowl.
2. Pour in the golden syrup and sprinkle with bread crumbs.
3. Add enough cold water to come about 1in (5cm) up the sides of a large saucepan, and bring to a boil.
4. Sift the flour, ginger, baking powder, and salt together.
5. Cream the butter and sugar in a mixing bowl until light and fluffy.
6. Beat in the zest, then add the eggs, one at a time, beating well after each addition.
7. Stir in half the flour mixture, then the milk, then the remaining flour.
8. Transfer the batter to the prepared bowl.
9. Cover with a double layer of parchment paper then a piece of aluminum foil, crimping the foil securely.
10. Lower the bowl into the saucepan of water.
11. Cover and reduce the heat to medium-low.
12. Simmer for 1 1/2 hours, or until a toothpick inserted in the pudding comes out clean, adding more boiling water to the pot if needed.
13. Remove the bowl from the water.
14. Let stand 5 minutes, then remove the foil and paper.
15. Invert and unmold the pudding onto a serving plate.
16. Serve hot, with additional warmed syrup passed on the side to drizzle over each serving.

golden syrup, bread crumbs, flour, ground ginger, baking powder, salt, butter, sugar, lemon, eggs, milk, heatproof bowl

Taken from www.cookstr.com/recipes/steamed-ginger-pudding (may not work)