- STEP 1
Melt the butter and stem ginger in the saucepan.
- STEP 2
Blitz the bread in the food processor to make bread crumbs then whiz in the sugar, flour and ground ginger.
- STEP 3
With machine still running gradually pour in the melted mixture followed by the eggs.
- STEP 4
Mix the bicarbonate of soda with a tablespoon of cold water and pulse it into the mixture.
- STEP 5
Grease the pudding basin, spoon in the pudding mixture, then cover the basin with a tight fitting lid if you have one otherwise tie on a double layer of greaseproof paper and wrap the basin in foil. Steam for 2 hours, then turn out onto a serving plate.
- STEP 6
To make the sauce boil the wine and brandy or rum until reduced to a syrup, whisk in everything else except the lime juice and keep whisking until bubbling and slightly thicker. Whisk in the lime juice and pour over your pudding.
- STEP 7
Serve immediately with crème Chantilly (see below) or vanilla ice cream.
- STEP 8
To make crème Chantilly simply whip up half a pint (300ml) of double cream adding a teaspoon of vanilla extract and a little icing sugar when the cream starts to thicken.
