Healthier steamed syrup sponge

Method

1. Put the large pan on the hob and the steamer or egg box in the base. Cut 2 equal-size squares of foil and non-stick baking paper big enough to easily cover the top and rim of the basin. Lay the foil over the paper and fold a sharp pleat across the centre (to let the pudding expand as it cooks). Boil a full kettle.
2. Oil the pudding basin well, then pour in the syrup and agave nectar. Scatter over the breadcrumbs. In a large mixing bowl, whisk the eggs and sugar with an electric mixer for 4-5 minutes until light and moussey. Beat in the yogurt on a slower speed until just combined. Stir in the lemon zest, then sift in the flour and ginger. Fold in using a balloon whisk until smooth.
3. Working fairly quickly, gently transfer the mixture to the pudding basin so it rests on top of the syrup. Smooth the top, then place the baking paper/foil on top and secure with string – it should be as tight as you can get it. Snip off the foil and paper 2cm below the string. Make a handle with more string, then lower the pudding into the pan onto the steamer or egg box. Carefully pour just-boiled water into the pan to reach halfway up the sides of the basin. Put the lid on and steam over a medium heat for 1 hour 30-40 minutes, checking occasionally to make sure it isn’t boiling dry. Top up with boiling water as necessary.
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4. The sponge is cooked when a skewer pushed through the foil into the middle of the sponge comes out clean. Lift the basin from the pan, remove the foil and paper, then invert onto a serving plate. Leave to stand for 3-4 minutes, then remove the basin and serve the sponge.