Steamed Ginger Pudding

Directions

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