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Beat your butter and sugar together till light and creamy.
Add the baking powder, 1 egg and half of the flour, beat well, then add the other egg, rest of flour, spices and beat well.
Zest the lemon in and mix thoroughly. Set aside while you make the syrup.
Into a jug measure the golden syrup and the ginger syrup and warm slightly in the microwave.
Juice the lemon and whisk into the warmed syrup.
Butter the inside of your moulds then pour in the syrup to the height of about 5mm.
Divide the sponge mixture between the moulds and then place into a small roasting tray.
Pour in a kettle full of boiling water to approx half the height of the moulds, then cover the whole thing loosely in foil.
Place carefully in a preheated oven at 180c for approx 40-45 minutes until a skewer comes out clean when inserted.
Remove from the water bath and carefully loosen the top with a knife then tip into individual bowls.
Warm the syrup again slightly and pour over the top of the sponge and back that up with a hefty pour of custard - homemade or shop bought - I can go either!