¾ cup self-raising flour
¾ cup firmly packed brown sugar
¾ cup milk
120g unsalted butter, melted, cooled
3 tbsp golden syrup
½ tsp grated ginger
1 cup brown sugar, firmly packed
2 cups hot water
½ cup golden syrup
Thick cream, to serve
Preheat oven to 180°C. Grease a large ovenproof dish or pot (8-cup capacity).
To make the pudding, sift flour and sugar into a large bowl. Combine milk, eggs, butter, ginger and golden syrup in a jug and whisk well. Add to dry ingredients and stir until smooth. Pour into prepared dish.
To make the syrup, carefully combine boiling water, sugar and golden syrup in a medium heatproof jug. Whisk together until combined. Slowly and carefully pour into the pudding mixture.
Cook pudding in the preheated oven for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Let stand for 5 minutes.
Serve pudding while still warm with a dollop of cream.