- 175 g (6 oz) unsalted butter, plus extra for greasing
- 175 g (6 oz) self-raising flour
- 135 g (4½ oz) caster sugar
- 40g (1½ oz) lavender honey
- 3 medium eggs
- 50 ml (1½ oz) milk
- 2 tablespoon (30 ml) stem ginger, chopped finely
- 1 tablespoon (15 ml) ginger syrup from same jar as above
- 1 extra tablespoon (15 ml) honey
- 1 400 ml (3/4 pt) tin ready made custard
- 200 ml (¼ pt) double cream
- 2 tablespoons (30ml) honey
- By hand (or using a food processor) blend together the butter, flour, caster sugar, honey and eggs. Blend in approximately half of the milk until thick pouring consistency.
- Add the chopped ginger and stir thoroughly.
- Pour the ginger syrup and 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 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.
- Gently warm the custard in a pan.
- Stir in the cream and honey.
Serve the pudding with a little extra honey dribbled over the top and some custard.
Did you know?
In its lifetime a bee will produce only about one twelfth of a teaspoon of honey.