Ingredients

• Melted butter, to grease
• 250g butter, at room temperature
• 270g (1 1/4 cups) caster sugar
• 3 teaspoons finely grated fresh ginger
• 2 eggs
• 150g (1 cup) plain flour
• 50g (1/2 cup) cocoa powder
• 80ml (1/3 cup) milk
• Double cream or vanilla ice-cream, to serve

Choc-ginger sauce

• 1 x 200g pkt dark cooking chocolate, coarsely chopped
• 250ml (1 cup) thickened cream
• 1 tablespoon brown sugar
• 4cm-piece fresh ginger, peeled, halved

Method

• Step 1 Preheat oven to 180°C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter to lightly grease. Line the bases with non-stick baking paper.
• Step 2 Use an electric beater to beat together the butter, sugar and ginger in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Use a large metal spoon to fold the flour, cocoa powder and milk into the egg mixture until well combined.
• Step 3 Spoon the mixture among prepared moulds and smooth the surfaces. Place the moulds on a baking tray. Bake in oven for 35 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool before turning onto serving plates.
• Step 4 Meanwhile, to make the choc-ginger sauce, combine the chocolate, cream, sugar and ginger in a small saucepan over medium heat. Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth. Discard the ginger.
• Step 5 Drizzle the choc-ginger sauce over the puddings and serve immediately with cream or ice-cream.