Ingredients-:
5cm piece fresh ginger, peeled, 
150g butter, softened, 
2/3 cup caster sugar, 
2 eggs, 
1 ½ cups self-raising flour, sifted, 
½ tsp baking powder, sifted, 
½ tsp cinnamon, 
1/3 cup milk, 
½ cup golden syrup, 
Custard, to serve,
METHOD:-
Butter a 1.5-litre-capacity pudding bowl or basin generously, with lid. Using the lid as a guide, cut a circle from baking paper. Set aside.
Finely grate 1cm of the ginger. Slice remaining ginger into matchsticks.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating to combine. Add grated ginger. Stir to combine. Sift half the flour, baking powder and cinnamon over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, baking powder, cinnamon, and milk.
Combine golden syrup and sliced ginger in a bowl. Spoon mixture into bottom of prepared basin. Top with batter. Smooth surface. Cover with baking paper. Secure with lid. Place an inverted saucer in a large saucepan. Sit basin on saucer. Ensure that the water level inside the pan reaches halfway up the basin. Cover saucepan. Steam for 1 1/2 hours. Remember to check the steamer after 30 minutes to ensure it doesn't boil dry (make sure that the water level doesn't fall below one quarter of the way up the basin).
Carefully lift basin from saucepan. Remove lid and paper. Turn pudding onto a serving plate. Serve with custard.