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1
Butter a 5-cup heatproof pudding basin or mixing bowl.
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2
Cut a parchment circle to fit top of bowl; butter.
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3
Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
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4
Stir together flour, baking powder, and ground ginger in a small bowl.
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5
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
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6
Mix in egg.
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7
Reduce speed to low.
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8
Add flour mixture in 3 batches.
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9
Add chopped ginger, honey, and milk; mix until just combined.
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10
Spoon jam into bottom of prepared bowl.
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11
Pour batter on top; smooth with a spatula.
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12
Cover bowl with prepared parchment, buttered side down.
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13
Place a tea towel on top; secure with kitchen twine.
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14
Tie opposing corners of towel on top of bowl.
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15
Bring water in prepared pot to a boil over medium-high heat.
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16
Carefully lower pudding bowl into steamer; cover pot.
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17
Reduce heat to medium-low.
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18
Steam 2 hours, checking occasionally to make sure water doesnt completely evaporate.
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19
Transfer to a wire rack; remove towel and parchment.
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20
Let cool 10 minutes.
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21
Run a small knife around edge of bowl; invert pudding onto a plate.
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22
Serve warm.
