1. Grease a 1.25 litre pudding basin with softened butter and line base with a circle of non-stick baking paper.

2. Sift flour and spices together and set aside.

3. Place butter, sugar and golden syrup in small saucepan and stir over a low heat until smooth. Remove from heat and stir in bicarbonate of soda. Transfer to a medium bowl and add flour mixture and half the milk. Beat with a wooden spoon until combined. Add egg and remaining milk and beat until smooth. Stir in glace ginger. Pour mixture into prepared pudding basin and smooth surface with the back of a spoon.

4. Place a 30cm square piece of baking paper on a 30cm square piece of foil. Fold a pleat in the centre and place over the pudding basin, foil side up. Tie a double piece of string around the rim to secure the cover, then trim overhanging paper and foil. Scrunch up remaining overhanging paper and foil. Tie a double piece of string to make a handle.

5. Place an upturned heatproof saucer on the base of a large saucepan or stockpot, large enough to fit the pudding. Place pudding on top of saucer. Carefully pour in enough boiling water to come half way up the pudding basin. Bring to the boil, then reduce heat and cover with a lid. Simmer gently for 1 hour and 10 minutes or until cooked, checking occasionally to see if water needs topping up. Test pudding by inserting a skewer in the centre – it should remove clean.

6. About 20 minutes before the pudding is ready start making the orange custard. Place egg yolks, sugar, cornflour and orange rind in a bowl and beat with an electric mixer for 2 minutes or until thick and pale. Combine milk and cream in a microwave-proof jug and heat in a microwave at 100% power for about 1 minute or until just boiling. Slowly pour the hot cream/milk mixture into the egg mixture while constantly stirring with a wooden spoon. Pour into a saucepan and stir constantly over a low heat for 10 minutes or until thickened. Strain into a heatproof bowl. Stir, then cover surface with  plastic wrap until required. Custard can be served warm or cold.