Apple & Ginger Steamed Pudding

Generously butter the inside of a 1.2-litre pudding basin, then coat evenly with breadcrumbs, tapping out any excess. Set aside.

Sift the flour, baking powder, and salt together into a bowl. Set aside.

In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer until pale and fluffy, about 4 minutes.

Add the beaten eggs gradually, mixing well after each addition until the batter is smooth.

Fold in the flour mixture in two additions, alternating with the milk, until a soft dropping consistency batter forms. Set aside.

Peel, core, and thinly slice the apples. Toss the slices with the grated fresh ginger and 30g dark brown sugar in a bowl.

Spoon one-third of the sponge batter into the prepared basin and level the surface.

Scatter half the apple and ginger filling over the batter layer.

Add another third of the batter, then the remaining apple mixture. Finish with the final third of batter, smoothing the top.

Cover the basin with a pleated piece of baking parchment, then a sheet of foil, securing both tightly under the rim with string. Trim excess paper.

Place the basin in a large pot with a trivet or folded cloth on the bottom. Pour in enough boiling water to come halfway up the sides of the basin.

Bring to a boil, then reduce to a steady simmer. Cover the pot with a lid and steam for 2 hours, topping up with boiling water as needed to maintain the level.

After 2 hours, carefully remove the basin from the pot. Pierce the centre of the pudding with a skewer—it should come out clean. If not, steam for a further 15 minutes and test again.

While the pudding steams, combine the 75g butter, 100g dark brown sugar, and maple syrup in a small saucepan over medium heat.

Stir gently until the butter melts and the sugar dissolves. Bring to a simmer and cook for 5-7 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside.

Carefully remove the foil and parchment from the basin. Run a palette knife around the edges to loosen. Place a warm serving plate over the basin and invert in one confident motion.

Lift the basin away slowly. Leave the pudding to rest for 5 minutes—this allows the surface to firm slightly.

Warm the butterscotch sauce briefly if needed, then pour it over the pudding in a generous stream, letting it drip down the sides. Serve immediately.