Sift the flour and baking powder. Keep aside Cream butter and sugar, with an electric mixer, until soft and fluffy.

Add the eggs, one at a time, to the butter-sugar mix, beat till just incorporated, then proceed to add the next egg.

Now add the flour to the mix, pour in the milk, throw in the ginger, fold gently till incorporated, ensuring there are no lumps.

Grease a pudding basin or ramekins generously with butter.

Pour the batter, taking care to not fill more than 2/3 of it.

Place a butter paper on the top of the pudding dish / ramekins, followed by a layer of aluminium foil, this shall guarantee that the steam doesn’t go inside. Secure with kitchen twine.

Steam for 25-30 minutes or till skewers inserted into the pudding come out clean.

Allow to cool. De-mould onto a serving plate, serve warm with the spiced sauce.

Take the milk and cream in a heavy bottomed pan, throw in the chopped ginger and all the spices. Bring to a gentle boil, now simmer for 5-7 minutes to allow the perfume of the spices to infuse into the milk.

Allow to cool, strain the spices, keep the spiced milk aside.

Whisk the sugar and egg yolks in a pan until pale yellow and fluffy.

Slowly pour the milk into the eggs, give it a hearty stir.

Return the pan to the flame, cook till the sauce thickens, yet still has a pouring consistency.

Serve warm with the ginger pudding.