Strawberry & Ginger Sponge

1. Lightly grease the base of a 1.2L pudding basin and line it with parchment paper. Pour the ginger syrup into the base of the bowl and scatter over the chopped stem ginger.

2. Using an electric whisk beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, until combined. Fold in the flour and ground ginger. Then fold in the yogurt until well combined.

3. Spoon the mixture into the basin making a well in the centre. Cover the bowl with a pleated sheet of lightly buttered greaseproof and foil and secure with string. Place in a large saucepan and pour in enough boiling water to come half way up the sides of the bowl. Bring to the boil, cover and simmer for two hours, topping up water if necessary.

4. Turn the pudding out onto a warm serving plate and serve with a spoonful of Crème Fraîche or whipped cream.

If you have a microwave, follow the method up to step 3 then cover with clingfilm and pierce. Microwave at full power for 9 minutes, then remove and allow to stand for 10 minutes before serving.