Ingredients

Prep: 30-40 min
Cook: 25-30 min
Feeds 8-10 (depending on greed)

The ginger cuts through the sweetness of the pudding and gives it a wonderfully fragrant flavour. Take it out of the oven when it is still slightly gooey in the middle, so that you can spoon dollops on to someone’s plate.

200g unsalted butter
120g caster sugar
4 eggs
100g self-raising flour
50g ground almonds
1 tsp baking powder
100g stem ginger, finely chopped
Zest of 1 lemon (keep the juice for the syrup below)
300g golden syrup
200g blackberries

For the sauce:

300g medium tin of golden syrup
40g stem ginger,finely chopped
Juice of lemon above

METHOD

Butter a 9in (22cm) cake tin and dust with flour. Preheat oven to 180C. Cream the butter and sugar until very pale, light and fluffy. Add the eggs one by one, beating in between each addition. Fold in the flour, almonds, baking powder, ginger and lemon zest. Pour the golden syrup into your prepared tin and scatter with the blackberries. Pour over the cake mixture and bake for 25-30 minutes until springy to the touch. Heat the sauce ingredients together. Serve with a jug of thick double cream and the warm, sticky sauce.

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