Ingredients
1. Basin: Grease a 6 cup- capacity pudding basin with the butter and line the base with a circle of baking paper. Spoon the golden syrup into base of the basin.
2. Pudding: Beat the butter, sugar and golden syrup until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
3. Sift the flour, spices, baking powder and baking soda together using a large metal spoon, fold into the butter mixture along with the mashed pumpkin and orange zest until just combined. Spoon the mixture into basin and smooth the top.
4. Cover with a circle of baking paper then secure the lid or make a pleat in a large piece of foil and tie onto the basin with kitchen string.
5. Place a folded tea towel in the bottom of a large saucepan and put the basin on top. Add enough boiling water to come halfway up the sides of the basin. Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 1 ½ hours, adding extra boiling water to replenish if needed.
6. To serve: Remove the basin from the pot and turn the pudding out into a shallow serving dish. Drizzle the golden syrup and serve with cream, custard or ice cream.