Butter a 1 litre pudding basin. Mix
the breadcrumbs, golden syrup and
ginger syrup and place in the bottom
of the basin.
To prepare the steamer, put a small,
upturned saucer or trivet into a large
saucepan big enough to fit the pudding
basin. Put the kettle on.
In a large bowl, beat the butter and
sugar until pale and creamy. Add the
beaten eggs, vanilla and lemon zest,
then sieve the flour and ginger into the
mixture. Fold everything together with
a big spoon or spatula. Fill the pudding
basin with the sponge mixture.
Cut out large sheets of greaseproof
paper and foil, big enough to fit over
the basin with a 2in overhang. Sit
greaseproof on foil, fold a pleat into the
middle, then butter the greaseproof.
Put, butter-side down, over the pudding,
and tie tightly under the rim with string.
Sit the basin in the saucepan, add
enough water from the kettle to come
halfway up the basin sides, cover with a
lid and simmer gently for 1 hr 45 mins.
Meanwhile, candy your clementine
slices by pouring 100ml water from the
kettle over the sugar in a small frying
pan. Heat until melted, then add the
clementine slices and bubble until
they are shiny and sticky with sugar.
Lift out with tongs and set aside on
baking parchment to dry.
Check the pudding is cooked by
inserting a metal skewer – there should
be no raw mixture on the skewer, but
you may find a little sticky syrup from
For the topping, put the syrups in
a small pan and bubble to thicken for a
few mins, then stir in the ginger chunks
and a few clementine slices. Turn the
pudding out onto a serving plate and
spoon over some syrupy ginger topping.
Serve with crème fraîche and custard.