This recipe came from my old, battered, 1974 edition of the Edmonds Cook Book.
Steamed Ginger Pudding
4 oz butter
2 oz sugar
2 Tbsp golden syrup
8 oz flour
a knob of fresh grated ginger (or 2 tsp ground ginger)
1 tsp baking soda (bicarb soda)
about 150ml milk
Cream butter, sugar and golden syrup together. (I also added 1 tbsp of molasses, as it is full of nutrients. The label says it can be used as a replacement for golden syrup, but I tried that the second time I made this, and it wasn't as good - not very sweet at all. So best to just add 1 tbsp of molasses along with the 2 tbsp of golden syrup).
Add egg and mix well.
Dissolve baking soda in milk and add alternately with dry ingredients. (although I just threw it all in and then mixed it up).
Pour a thin layer of golden syrup over the bottom of your baking dish / casserole dish / steamer bowl).
Pour pudding mix over the top, taking care not to displace the golden syrup in the bottom.
Serve with your choice of custard, cream, or ice cream.
leftovers were also wonderful for breakfast the following morning!