Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 2 -pint pudding basin, pot with lid.

INGREDIENTS (Pictured above in first photo)
200g unsalted plant based butter (Country Crock makes the sticks)
200g (7 oz)white soft light brown sugar
4 eggs, beaten
200g (7 oz) self-raising flour
1 1/2 tbsp ground ginger
40g chopped stem ginger, plus syrup from jar (see below for homemade stem ginger)

INSTRUCTIONS:
Grease pudding basin with butter. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the beaten eggs to the creamed mixture, stirring after each addition. If the mixture separates, stir in a little flour.

Sift the remaining flour into a separate bowl together with the ground ginger, then gradually fold them into the creamed mixture, along with a small amount of syrup from the stem ginger jar. Mix well to incorporate. This is your sponge.

Pour the golden syrup into the bottom of the greased basin and add the chopped stem ginger. Spoon the sponge mixture on top. Seal the basin with a lid and steam for approximately 2 hours, until the pudding is firm to the touch. Turn out onto a serving plate.

How to make stem ginger: take approximately 650g of peeled ginger root and cut into 2 cm thick slices. Add ginger to a pot of 9 cups a of water , cover, and simmer for about 1.5 hours until nice and tender. Drain the ginger pieces and reserve the cooking water. Set to one side while you make a syrup.

Measure 600ml of the ginger cooling liquid and add back to your pan along with the sugar.

Return to a gentle heat and stir to dissolve the sugar. Stop stirring.Bring to a boil and simmer gently for about 15 minutes until you have a nice thick syrup.