Steamed Ginger Syrup Sponge Pudding

75g gluten-free plain flour
75g gluten-free oat flour
1 teaspoon gluten-free baking powder
2 teaspoons ground ginger
150g soft dark brown sugar
150g dairy-free margarine
3 eggs, beaten
100g golden syrup
200g stem ginger, chopped

If you are steaming your puddings in the oven, preheat to 190°c /170°c fan oven / 375°f / gas mark 5.

Grease six individual pudding moulds or a 1 pint pudding basin with dairy-free margarine.

Cut 6 x 1 inch strips of greaseproof paper an place into the moulds to help lift the cooked sponges out.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and ground ginger into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Cream together the dairy-free margarine and dark brown sugar until light and fluffy.

Beat in the egg a little at a time.

Fold in the flour and stem ginger.

Divide the golden syrup between the pudding moulds then divide the pudding mix on top.

Cover the basins with greaseproof paper and tin foil leaving space for the sponge to expand.

Steam the individual puddings for about 25 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.

If you are steaming in the oven, boil a kettle of water. Cover the puddings with greaseproof paper and tin foil and place into a deep oven tin. Pour in the boiling water to come halfway up the moulds. Cover the whole tin with tin foil, place in the oven and steam the individual puddings for 30 to 40 minutes and a large pudding for 1 ½ hours checking that the water doesn’t boil dry.

Serve with more syrup if desired and dairy-free custard or ice cream.