Bob's brilliant ginger pud

Bob's brilliant ginger pud Bob's brilliant ginger pud Method 1. Melt the butter with the stem ginger and leave on one side to cool slightly.

Blitz the bread in a food processor to make breadcrumbs then add the sugar, flour and ground ginger and process for another few seconds to combine everything together.

With the machine still running, gradually pour in the butter and ginger mixture followed by the lightly beaten eggs.

Mix the bicarbonate of soda with a tablespoon of cold water and pulse it into the mixture.

Lightly grease a 750ml capacity pudding basin and spoon in the mixture. Cover the basin with a tight fitting lid or seal with a double layer of greaseproof paper and secure the top with aluminium foil.

Steam the pudding for 2 hours, talking care to top up the boiling water in the pan. The pudding is cooked when it is firm to the touch. Cool slightly before turning out onto a plate.

For the sauce, simmer the ginger wine and brandy or rum until reduced by two-thirds - it should be syrupy.

Whisk in the butter, double cream, sugar, ground ginger, and syrup from the jar. Continue whisking until the sauce thickens. Whisk in the lime juice and pour over the pudding.

Serve straight away with sweetened whipped vanilla cream or vanilla ice cream.