Grease a pudding basin and then put about 2 large tablespoons of golden syrup with some breadcrumbs at the bottom of the basin.
Then in a different bowl, cream together 110g butter with 110g caster sugar and beat until light and fluffy. Add two eggs and beat lightly. Fold in 110g self raising flour, a pinch of salt and a teaspoonful of ginger powder, plus the zest and juice of one lemon. Put the mixture into the pudding basin. Cover the basin with greaseproof paper and some aluminium foil. Wrap in an old cloth and tie the cloth to the basin with string. Steam for about one hour or one and a half hours. Serve with custard or cream and if you wish some extra melted syrup.
TIP 1. If you crumple some aluminum together and put it at the base of the pan this will prevent the basin from cracking.
TIP 2. Put the mixture into individual small white souffle dishes and then steam in a bain -marie in the oven. Each pudding should be sealed as above.