Just the thing for a wintery day. Serve with an orange and ginger compote and spiced chocolate custard.
Prepare the pudding basin. Combine the golden syrup and the ginger syrup in a small bowl, then spoon into the basin. Starting at the base and working your way up the sides, use the orange slices to line the inside of the bowl (discard any pips). Chill.
Place an upturned saucer on the base of a large, deep pan, and quarter fill the pan with hot water. Cover and bring to a simmer.
Meanwhile, if you don’t have a snap-on lid for the basin, prepare the covering. Fold the greased disc of baking paper, greased side down, so it has a 3cm crease in the centre. Turn by 90 degrees and fold again, to create a cross. Repeat with the 27cm foil disc.
Make the sponge. Put the butter and sugar into a mixing bowl and beat with an electric mixer until creamy. Beat in the eggs, a little at a time, adding 1 tablespoon of the flour with each of the last 3 additions.
Sift the remaining flour and the baking powder into the bowl. Add the orange zest and the chopped stem ginger. Fold until thoroughly combined. Spoon the mixture into the prepared pudding basin, without dislodging the orange slices.
Cover the basin with the lid; or with the oiled baking paper (greased side down), then the foil, then tie under the rim with the string. Using a doubled length of string, make a loose handle to go over the top of the basin (for lifting the pudding out of the pan) and tie to the string at each side.
Set the basin on the upturned saucer in the pan and add more boiling water, if necessary, so the water comes about one third of the way up the sides of the basin. Cover the pan and simmer for 2 hours 15 minutes. Check regularly and top up with hot water, if necessary.
Towards the end of the cooking time, make the compote. Slice the oranges, removing any pips. Heat in a small pan with the sugar and ginger over a low heat, until the sugar melts and juices run.
Turn up the heat and simmer for about 5 minutes, until the compote is slightly thickened but not caramelised. Transfer to a heatproof serving bowl and keep warm.
Make the custard. Gently heat the milk, cream and cinnamon in a small pan until boiling. Remove from the heat and leave to infuse for 10 minutes.
Meanwhile, put the egg yolks, sugar, cornflour and vanilla paste into a medium heatproof bowl and hand whisk for about 2 minutes, until very pale and smooth.
Strain the hot milk mixture into a bowl, discarding the cinnamon stick, then pour onto the yolk mixture in a steady stream, whisking continuously. When blended, return to the pan and set over a medium heat.
Add the chopped chocolate and whisk continuously until it boils and is thick and smooth. Remove from the heat and add a couple of pinches of cinnamon and nutmeg, to taste. Cover the surface with a piece of damp baking paper.
When the pudding is ready, lift the basin out of the pan. Remove the covering and leave for 5 minutes. Loosen the sponge (without dislodging the orange slices), then turn out and serve with the compote and the jug of custard.