Preheat oven to 180°C. Lightly grease with butter, four 1-cup ovenproof ramekins. Place ramekins or dish in a deep baking dish.
Place glaceed ginger and milk in a small saucepan over a medium heat. Bring to a low simmer, ensuring milk does not boil, then remove from heat. Set aside for 15 minutes allowing ginger flavour to infuse milk.
Meanwhile, using an electric mixer beat butter and sugar until mixture is crumbly. Add yolks one at a time, mixing well after each addition. Stir in the flour to combine well. Gradually add the zest and juice, stirring continuously, to combine well. Strain cooled milk into a jug, discarding ginger. Slowly pour into the batter, whisking continuously to combine well.
In a separate bowl, whisk the three egg whites until just stiff. Fold the whites into the batter until just incorporated, without big white lumps remaining. Ladle mixture into ramekins.
Transfer ramekins to oven and carefully pour in boiling water to come halfway up the sides of ramekins. This creates a water bath (bain marie) to gently cook the pudding.
Bake ramekins for 25 minutes, or until tops are golden and slightly firm when pressed. Carefully remove baking dish from oven and set aside for a minute. Using a tea towel carefully remove ramekins from the water bath, then dry outsides of ramekins.
To serve, dust with icing sugar, top with dollop of cream and sprinkle of candied zest, if using.
CANDIED DELITE MANDARIN PEEL
Using a peeler, remove peel from two Delite Mandarins. Using a sharp knife remove white pith from the skin. Slice skin into fine strips. Place ¼ cup castor sugar and ¼ cup water in saucepan over a medium heat and stir until sugar dissolves. Add mandarin strips and cook until mixture turns a light golden coloured syrup, without stirring. Watch carefully, otherwise, mixture will darken quickly and turn to a sticky toffee. Immediately remove from heat. Transfer peel and syrup to a jar. Store in refrigerator until required. Will keep for up to a month.