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1
To make the caramel, place 1/2 cup sugar in a small saucepan over medium-high heat. Cook for 3 mins, swirling pan often, until sugar is a deep golden color. Remove from heat and carefully pour in 1/2 cup water. Return pan to heat and cook for 3 mins, or until caramel has mostly dissolved. Let cool for 5 mins.
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2
Grease a 6 cup heatproof bowl. Line base with parchment paper. Sprinkle 2/3 of the crystallized ginger over base of bowl and drizzle with honey.
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3
In a mixer, beat butter, remaining sugar and spices until light and fluffy. Beat in eggs, 1 at a time. Sift flour over bowl and fold in along with remaining crystallized ginger. Fold in milk and cooled caramel. Transfer to prepared bowl and cover with parchment paper and foil.
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4
Transfer to a large saucepan. Add enough boiling water to come halfway up side of bowl. Cover pan with a tight-fitting lid. Bring to a boil and cook for 1 hour 30 mins, replenishing water as necessary. Remove bowl from pan and let cool for 10 mins. Transfer to a serving plate.
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5
Meanwhile, to make the Calvados custard, combine vanilla bean seeds, milk and heavy cream in a medium saucepan. Cook, stirring, over medium heat until mixture comes to a gentle simmer then remove from heat. Whisk egg yolks, sugar and cornstarch in a medium heatproof bowl until combined. Strain hot milk mixture over egg yolk mixture, whisking constantly. Transfer mixture to a cleaned saucepan and cook, stirring, over low heat for 2 mins, until custard thickens and coats the back of a wooden spoon. Stir in Calvados.
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6
Serve pudding cake with custard.
