Preheat the oven to 130 °C. Cream the butter in a bowl and beat in the eggs one by one. Sift the flour and the powdered sugar. Peel the ginger and grate finely. Chop the candied ginger very finely. Slowly stir the flour mixture, fresh and candied ginger and milk into the foam mixture. Pour the mixture into a buttered baking dish, smooth it out a bit and cover with parchment paper. Place the mold in a water bath and cook in a preheated oven at 130°C for about 1 hour. Turn the pudding out of the mold and serve warm.
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