225g unsalted butter, softened, plus extra for greasing
225g Billingtons Golden caster sugar
225g self-raising flour
1 ½ tsp baking powder
Pinch of salt
4 medium eggs beaten
3 tbsp Just Milk
1.6L Round storage
Grease the inside of a 1.6 litre deep Pyrex dish with plenty of butter. Thinly slice the ginger into discs then layer them in a single layer in the bottom of the dish. Pour both syrups into the bottom and set aside.
In a separate bowl, use and electric hand whisk to cream the butter and sugar together until pale and fluffy. Sift in the flour, baking powder and salt and beat again. Gradually beat in the eggs and milk until smooth.
Pour the mixture into the Pyrex dish and smooth the top with the back of a spoon. Grease a large sheet of baking parchment with butter then make a fold down the centre to form a pleat (the will allow the mixture to expand during cooking). Lay the paper on top, buttered side down, and tie securely with string. Tie an extra loop of string to the top to form a handle; this will make the pudding easier to lift out of the pan at the end of cooking.
Place an upturned saucer in the bottom of a large pan and rest the pudding on top. Pour in enough boiling water to come halfway up the side of the Pyrex dish. Put a lid on the pan, set it over a medium-high heat and steam for 2 ½ hours, topping up with boiling water as needed.
Carefully remove the pudding from the pan and unwrap. Run a small knife around the inside to loosen the pudding then turn out onto a serving dish.