Heat the oven to 170 degrees. Using the extra butter coat the pudding tins with a generous coating of butter. Then spoon in the golden syrup. Add the butter and sugar to a large bowl and whisk until creamy.

Add the egg, stir well then the flour, milk and ginger and fold in well until mixed.

Now add the mixture to the pudding tins equally. Place buttered pieces of tin foil over the top of the tins. Place them in a baking tray and fill up the tray half way up with water. Place in the oven for 40 mins or until fully cooked. Simply serve.