Ingredients

175g (6oz) unsalted butter, plus extra for greasing

175g (6oz) self raising flour

135g (4½oz) caster sugar

40g (1½oz) honey

3 medium eggs

50ml (1½oz )milk

2 tablespoon (30ml) stem ginger, finely chopped

2 extra tablespoon (15ml) honey

Sauce

1400ml (¾ pt) tin ready made custard

200ml (¼ pt) double cream

2 tablespoons (30ml) honey

Method

Blend together the butter, flour, caster sugar, honey and eggs. Blend in approximately half of the milk until thick pouring consistency.

Add the ginger and stir thoroughly.

Pour the extra honey into the base of a lightly buttered 2pt pudding basin and three quarters fill with the sponge mixture. Cover the top of the basin with a square of greased foil. Place a fold in the foil to allow for the pudding to rise, Secure with string.

Stand the pudding in a pan of boiling water and put the lid on. The water should be deep enough to come two thirds of the way up the pudding basin when in the pan. Steam for approximately 1½ hours or until a skewer inserted into the sponge comes out clean. Keep topping up with water as required.

Sauce

Gently warm the custard in a saucepan. Stir in the cream and honey.

Serve the pudding with a little extra honey dribbled over the top and some custard.