Ingredients for the cake:

¾ stick butter

2 teaspoons ground ginger

¼ cup milk

1 teaspoon cinnamon

½ cup sour cream

½ teaspoon ground cloves

1 medium egg

½ teaspoon ground cardamom

7/8 cup Billington’s Light Brown Muscovado Sugar

1/8 cup finely chopped stem ginger

¾ cup flour

1 teaspoon bicarbonate soda

Ingredients for the sauce:

¾ stick butter

5/8 cup Billington’s Milled Golden Cane Sugar

¾ cup evaporated milk

Grease a 1 ½-pint pudding basin with melted butter and set aside.  Heat the butter with the milk until melted and let it cool to tepid.  Stir in the sour cream.  With a whisk, add the egg and Light Brown Muscovado sugar until smooth.  Sift together the dry ingredients.  Make a will in the center of the flour mixture and pour in the liquid, stirring until the mixture is smooth.  Add the stem ginger.  Put the mixture into the pudding basin and cover with two layers of buttered greaseproof paper and secure with string.  Steam for 1 ½ hours.