- 200g/7oz butter, softened, plus extra for greasing
- 200g/7oz self-raising flour
- 1 tbsp ginger syrup (from a jar of stem ginger)
- 2 free-range eggs, beaten
- 2 tbsp caster sugar
- 4 pieces stem ginger from a jar, chopped
- 55g/2oz dark chocolate, melted
- 125ml/4fl oz double cream
- 2 tbsp honey
- 2 tbsp butter
- 4 tbsp soft brown sugar
- 200ml/7fl oz double cream
- ½ orange, zest and juice
- For the steamed pudding, place the butter, self-raising flour, ginger syrup, eggs and sugar into a food processor and blend until smooth. Fold half of the chopped stem ginger into the pudding batter and set aside.
- Grease a small glass bowl, then spoon a little ginger syrup into the base. Add the remaining chopped stem ginger, then spoon the pudding batter on top.
- Smooth down the surface with a palatte knife, cover with cling film and cook in the microwave at its highest setting for 4½ minutes, or until risen and cooked through. Remove the cling film and turn the pudding out onto a serving plate.
- For the chocolate sauce, place the melted chocolate, cream and honey in a bowl and mix until smooth. Pour over the steamed pudding.
- For the hot toffee sauce, place the butter, sugar, double cream, orange zest and juice into a pan over a low heat and cook until melted and combined to a smooth sauce.
- To serve, pour the toffee sauce over the pudding and serve.