150ml/5fl oz double cream
½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife
100ml/3½fl oz milk
125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces
2 free-range egg yolks
1 heaped tbsp icing sugar
1 rounded tsp ground ginger
30g/1oz preserved stem ginger, chopped into small pieces
1. Preheat oven to 140C/275F/Gas 1. Warm cream, vanilla pod and seeds in a saucepan. Whisk lightly, turn off heat, cover. Set aside 30 minutes.
2. Melt chocolate in milk. Beat egg yolks, sugar and ground ginger together in a large bowl until light and fluffy. Add chocolate mix and vanilla cream, remove vanilla pod, whisk until combined.
3. Place chopped ginger and ginger syrup into ramekins. Top with chocolate mixture. Put ramekins into roasting tin, pour hot water to come two-thirds up side of pots. Bake for 45-60 mins, or until slightly spongy to touch.
4. Remove pots from oven, allow to cool, move to clean tray. Chill for six hours. Serve from fridge.