Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl and mix by hand until the mixture resembles breadcrumbs.
Finally add the brown sugar, syrup and egg, mixing well until a firm pastry mix is formed.
Dust a rolling pin and a kitchen surface with flour and roll the pastry to about 5mm thick. Using a pastry cutter to make approximately 60 biscuit shapes.
Place the biscuits on a greased or nonstick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool.
Wash the pudding rice and place in a baking dish. Add the milk, sugar, vanilla pod, bay leaf, ginger and lemon zest and cook in an oven set to Gas Mark 2, 150°C, fan 130°C for 20-30 minutes.
Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits.
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