Chop the stem ginger into small pieces.
Mix the cranberry jelly, port and fresh cranberries together and put in the base of a lightly greased 1.2 Litre/2 pint pudding basin.
Cream the butter and the sugar until pale and fluffy. Beat in the eggs and ginger syrup.
Fold in the flour, ground ginger, dried cranberries and chopped stem ginger.
Turn into the pudding basin. Cover with a circle of baking parchment and foil. Secure the top with string and make a string handle from one side of the basin to another.
Steam for 2½ hours. Insert a skewer into the pudding to make sure it is cooked. Turn out of the dish and serve with cream or vanilla ice cream.
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