Generously coat the inside of the Pyrex bowl with butter. Add the diced stem ginger, ginger syrup and golden syrup and set aside.
Sift the flour, ground ginger and baking powder into a mixing bowl
Add butter, eggs and milk - mix with electric mixer until smooth
Tip into Pyrex bowl and smooth the top.
Place foil on top, fold a pleat in the middle of the foil lid to give pudding room to expand as it cooks. Tie round edge with string to secure.
Stand pyrex bowl in slow cooker and add enough just boiled water to go up sides by about 2 inches
Cook on high for 2hours.
Carefully lift out of slow cooker.
Remove foil and run knife round edge to loosen pudding before inverting on to serving plate
Drizzle approx 2tbsp golden syrup on top