The British are rather good at puddings and this is definitely worth flying the flag over. Irresistible alone, but utterly so when served with cinnamon cream.
First prepare the damsons: wash them well and place into a saucepan with 150g golden syrup, stew for 30 minutes or until the damsons are soft but holding their shape. Taste and add more syrup to taste, leave to cool, remove the stones and set aside. Generously butter a 1½ pint pudding basin. Pour the remaining golden syrup into the bottom, followed by half of the damson mixture. Set aside.
In a large bowl, cream 200g butter together with the sugar using an electric whisk. Add the egg yolk and mix in well; finally whisk in the flour and ginger. Spoon the pudding mixture over the top of the stewed damsons in the basin. Smooth over the top and cover with a round of buttered greaseproof paper that has a pleat folded in the middle to allow the pudding to rise. Tie securely and put the pudding into a large pan of boiling water that reaches halfway up the sides of the basin. Cover the pan with a tight fitting lid and simmer rapidly for 1½ hours, replenishing with boiling water (use your kettle) as needed.
To check that the pudding is cooked, push a skewer into the centre and make sure it comes out dry. While the pudding is cooking make the custard in a medium sized saucepan with a thick bottom. Make a light caramel with the sugar and cinnamon stick. Add the milk and cream and bring to the boil. Beat the egg yolks together with the cornflour in a large bowl. Slowly pour the hot milk onto the egg and cornflour mixture, whisking continuously. Once it is all combined, return the mixture to the saucepan over medium heat. Stir the custard scraping your wooden spoon across the bottom of the pan, side to side, until it just comes to the boil, one bubble will do. Immediately strain the custard through a sieve into clean bowl. Turn the pudding out of its mould and serve the cinnamon cream and the remaining stewed damsons on the side.
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