Grease a medium, 1-liter pudding basin well with butter. Alternatively, you can use a heat resistant bowl.

In a medium mixing bowl add in the flour, sugar, ginger, and baking soda and stir together.

Add the butter and rub in using your fingers or a pastry blender until it resembles coarse breadcrumbs.

In a separate mix together the egg, milk, golden syrup, and vanilla extract. Finely grate in the zest of the orange, then cut the orange and squeeze in the juice.

Add the wet ingredients to the dry and mix them all together.

Pour some extra golden syrup into the pudding basin (about 5 tablespoons), then pour the cake mixture in on top of it.

Cover the pudding with a circle of greaseproof paper, followed by foil, and then tie in place with string.

In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.

Cover and steam for roughly 1 ½-2 hrs, topping up with water when necessary. 

While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it's warm so the sticky golden syrup layer stays in tack. Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.