Delicious warming pudding.
Serves 4

For the pudding:

4oz Butter
4oz Caster Sugar
2 Eggs
6oz Self Raising Flour
2oz Stem Ginger finely chopped
3 Tblspn Golden Syrup

For the Ginger Sauce:

1/2 Pint Full Cream Milk
1 Tblspn Fresh Ginger Grated
1oz Butter
1oz Plain Flour
2oz Caster Sugar

Butter a 1 and a half pint Pudding Basin.
Cream together the butter and sugar until pale and fluffy.
Beat in the eggs, adding one spoon of the flour with each egg.
Fold in the remaining flour and the chopped stem ginger.
Spoon in the syrup into the bottom of the basin, then the pudding mixture on top. Smooth the top.
Cover with a layer of greaseproof paper and tin foil and steam for 1 to 1 and a half hours.

While the pudding is steaming, make the sauce. Bring the milk gently to the boil with the grated ginger. Let the milk stand for at least 30 minutes to infuse, and then strain off the milk.
Melt the butter slowly and stir in the flour; cook gently for 2–3 minutes then add the milk gradually, stirring all the time.
Bring the sauce to the boil and simmer for at least 5 minutes, and stirring constantly. Add the sugar and stir until dissolved.

Turn the pudding out and serve with the sauce.

Thanks to my Mum for this family recipe.