These individual puddings are laced with homemade golden syrup and steamed in the oven, rather than on the hob, making them a perfect end to a Sunday lunch – just pop them in to bake once you’ve finished the roasties
Make the syrup. Heat 50g of the sugar with 3 tablespoons of water on a low heat, stirring to dissolve. Increase the heat to medium and cook for 3-5 minutes to a golden caramel. Remove from the heat very carefully pour in the boiling water. Add the lemon wedge and the remaining sugar, return the pan to the heat and stir until the mixture comes to the boil. Simmer gently on a low heat for 20 minutes, until light golden and syrupy. Remove from the heat and leave to cool. Once the syrup has cooled, discard the lemon wedge and spoon 1 tbsp of syrup into each pudding mould. Reserve the remaining syrup in the pan.
Make the sponge. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, until pale and creamy. Gradually, beat in the eggs, then the reserved orange zest. Sift the flour and ground ginger into a separate bowl, add the stem ginger and toss to coat each piece in the flour. Fold the flour mixture into the egg mixture until combined.
Divide the mixture equally between the pudding basins. Cover the puddings with the baking paper and foil circles (foil on top), securing them with string. Place the puddings in a roasting tin and pour in enough boiling water to come 2cm up the sides of the moulds. Bake for 40 minutes, or until a skewer comes out clean.
Make the crème anglaise. Heat the milk, cream and vanilla seeds in a pan on a medium heat to just below boiling. In a bowl, whisk the egg yolks and sugar until pale and creamy. Pour in the warmed milk, whisking continuously, then return the mixture to the pan. Stir continuously over a very low heat for 3-4 minutes, until thick enough to coat the back of a spoon. Set aside.
Return the reserved syrup to the heat and add orange juice and ginger syrup. Reduce to a pouring syrup consistency.
To serve, turn out the puddings onto serving plates and drizzle them with the warmed syrup. Serve with the crème anglaise.