Method

• 1.
  Preheat the oven to 160°C. Grease a 6-cup (1.5L) baking dish.
• 2.
  To make the pudding, place the butter and sugar in a stand mixer fitted with the whisk attachment and whisk on high for 5 minutes or until thick and pale. Add egg yolks, 1 at a time, beating well after each addition, until combined. Add lime zest and juice and glace ginger, then fold through ginger, flour and milk in 2 batches.
• 3.
  In the cleaned stand mixer, whisk eggwhites with a pinch of fine salt until stiff peaks form. Fold one-quarter eggwhite mixture into the batter to loosen, then fold through remaining eggwhite mixture.
• 4.
  Pour batter into prepared dish and place in a large roasting pan. Add enough boiling water to come halfway up baking dish, then bake for 45 minutes or until risen and top is just firm.
• 5.
  Meanwhile, to make the ginger and vodka syrup, place extra sugar, fresh ginger, vodka and 1 cup (250ml) water in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 6 minutes or until thickened slightly. Stir through extra lime juice and set aside until needed.
• 6.
  Dust pudding with icing sugar and scatter with mint. Serve with syrup.