Heat oven to 170C/150C fan/gas 5.
Grease and line a roughly 1.3-litre
ovenproof pudding basin
with 4 strips of baking parchment,
criss-crossing the bowl like spokes
of a wheel. Beat the cream cheese,
mascarpone, vanilla, eggs and sugar
with an electric mixer until combined
and light. Fold in the flour, Christmas
pud and stem ginger, then spoon into the
prepared tin. Carefully put in the oven.
Check after 1 hr – it should be set with
a slight wobble; you may need to give it
10 mins more. Remove and allow to cool
slightly (it will puff up, then sink a little).
Brush with 1 tbsp ginger syrup, then
arrange the ginger loaf cake on top,
pressing to form a base. Brush with
1 tbsp more syrup, then place a
saucer on top to press down. Chill
for at least 4 hrs (or up to 2 days).
To make the sauce, bubble together
all the ingredients plus 3 tbsp ginger
syrup in a saucepan until syrupy. Turn
the cheesecake out onto a serving plate
and serve with the hot ginger sauce.