Makes 4-6 puddings depending on he size of your moulds. Mine are around 200 ml. Grease and line with 1 circle of paper on the base so the puddings turn out without sticking. You will also need a large baking dish to sit the puddings in on the stove top
Beat the butter sugar with the honey and zest until light and aerated, Add the eggs one at a time, mixing well
Add the dry ingredients, and the milk and the candied ginger last.
Put 2 large tablespoons into each mould. Cut the chocolate into squares on put 4 squares together onto the batter in the middle and cover with a small spoon of the batter.
Continue until all of the moulds are full.
Put a deep baking tray onto the stove top and 1/4 fill with water. Start to heat the water while you are covering the puddings.
Cover each pudding with foil and seal well. Put each into the warmed water. The water should come 1/2 way up the sides of the pudding dishes.
Cover the tray well with foil and turn to low so that the puddings simmer but do not boil (water may get into them).
Simmer for 20-25 minutes before opening one and pressing to test. The pudding should be firm to touch.