Grease the pudding basin generously with butter.
Pour the golden syrup into the bottom of the basin.
Place the butter and soft brown sugar in the large mixing bowl and beat with the electric hand whisk until light and fluffy.
Beat in the eggs, followed by the flour and milk.
Place the chopped pears, dried fruit, demerara sugar, cinnamon and ginger in the small bowl and mix thoroughly.
Place a third of the pudding mix in the bottom of the pudding basin.
Top with half of the pear mixture.
Place another third of the pudding mix on top of the pear mixture, followed by the rest of the pear mixture.
Place the final third of the pudding mix on top of the second pear layer.
Cover with a disc of buttered baking paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, making sure you place the pleat in the centre of the basin. Secure the foil with string tied round the edge of the basin, ensuring you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan and steam for 2 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before taking the pudding out of the hot water.
Remove the foil covering and turn out onto a serving dish.
