Really, this could not be any easier. Put everything in the food processor and give it a whirl until it is smooth. Set aside.

Put the ginger jam in a saucepan and cook it over medium heat until it melts. Take off the heat squeeze the lemon juice in and set aside.

Get a large pot. Put a tea towel in the bottom. Find a bowl that will fit inside the pot with enough room to fill with water. Boil some water, or start the tea kettle.

Generously butter the bowl.

Put the bowl inside the pot. Pour the syrup into the bowl.

Pour the cake batter on top pf the syrup and spread it out to cover the syrup.

Cover the cake with tin foil.

Pour the boiled water into the pot until it reached 3/4 up the sides of the bowl. Cook over medium heat for 2 hours. Check during the cooking time to make sure that you have enough water. You may need to add more. I had to top it off about halfway through.

Carefully get the bowl out of the pot, it is going to be very hot. Now I understand why people tie string around the bowl to help get it out when it is finished. Turn the bowl onto a plate and it should come right out. The jam makes this gorgeous, glistening sauce that makes an already moist cake amazing.

Serve warm with some whipped cream. Delicious!