Preheat your oven to 170°C (340°F). Lightly grease a 1-liter (about 4 cups) baking dish.

In a bowl, sift together the self-raising flour and ground ginger. Stir in the sugar, ground almonds, orange zest, and half of the crystallized ginger.

In a separate bowl, whisk together the melted spread, vanilla essence, skim milk, egg, and 1 tablespoon of maple syrup. Combine this wet mixture with the dry ingredients, stirring until smooth.

Pour the batter into the prepared baking dish, leveling the surface with a spatula or knife.

In a jug, combine the orange juice with enough water to make 300ml of liquid. Stir in the remaining maple syrup and carefully pour this mixture over the pudding batter.

Bake for 30-35 minutes or until the top is golden brown and firm to the touch. The sauce will naturally form beneath the pudding and bubble at the edges.

Remove from the oven and sprinkle with the remaining crystallized ginger and icing sugar. Serve warm for the best flavor experience.