Ginger pudding (pudding au gingembre)

Instructions

1. Butter a 1-litre pudding mould and prepare a pan of simmering water for the water bath.
2. Beat the butter with the brown sugar until you have a smooth cream.
3. Add the molasses, then the eggs one at a time, beating well.
4. In a bowl, mix the flour, baking soda, ground ginger, cinnamon and salt.
5. Fold the dry ingredients into the batter alternating with the milk, then add the fresh grated ginger.
6. Pour the batter into the mould, cover with baking paper and foil, then cook covered in the water bath for 1 hour.
7. For the sauce, melt the brown sugar and butter in the water for 5 minutes until syrupy, and serve the unmoulded pudding with this syrup.