1 tsp gluten free baking powder
110g caster sugar
2 medium eggs, beaten
110g soft margarine
2 lemons (grated rind of)


75g golden syrup
½ tsp ground ginger (optional)
25g butter (melted)

Additional Equipment

Electric mixer
900ml pudding basin to steam pudding
Greaseproof paper

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1. Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer until the mixture is light, pale and fluffy with a soft dropping consistency.

2. Mix syrup ingredients and spoon the syrup into the bottom of a greased 900 ml pudding basin.

3. Top with the sponge mixture.

4. Tie a pleated greaseproof lid onto the basin with string and top with a foil lid.

5. Place Pudding in a steamer or onto an up turned saucer in a large pan of simmering water for 1½ hours.The pudding should not sit in the water.

6. Remove greaseproof and foil lid and turn out sponge onto a plate. Serve with custard.

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