Grease the inside of a small ceramic pudding basin (approx 16cm wide) with butter and line the base with a disc of baking paper. Make sure that you have a saucepan or casserole pot with a lid that the pudding basin can comfortably fit into, as well as some string or twine.

Cut a square of baking paper big enough to cover the top of the pudding basin as well as a slightly larger square of tin foil. Lay the tin foil on your work surface and place the baking paper on top. Fold the stack in half, then fold back to create a 1cm pleat down the centre. Set aside.

Whisk the eggs until frothy, then mix in the melted butter, milk, orange zest and juice until combined. Add the cake mix and stir to form a smooth batter. Lastly, fold in the finely chopped ginger and bottling syrup.

Transfer the batter to the prepared pudding basin and smooth the surface. Seal closed with the pleated baking paper and foil lid, keeping the foil-side on top. Tie tightly to the rim of the bowl with a piece of string and trim away any excess baking paper (if the baking paper touches the water during steaming, it can make your pudding soggy). Loop a second piece of string into the string around the rim to create a handle.

Place the pudding basin into a saucepan or pot and fill with boiling water until submerged by a third to a half. Cover the pot with a lid and leave to simmer for 1 – 1 1/2 hours, topping up more water as necessary, or until the pudding is cooked through. To test if your pudding is done, pierce the foil lid with a skewer – it should come out clean. If not, then cook it for a little longer.

Remove the pudding basin from the pot and set aside until cool enough to handle. Run a knife around the edges of the pudding to loosen it and invert onto your serving plate. Serve while still warm topped with extra preserved ginger and a drizzle of bottling syrup with vanilla custard on the side.