Dissolve sugar in 100ml water over medium heat, then simmer with alcohol and vanilla for 4 minutes to create a syrup.
Stir in cinnamon and ginger, then cook most of the berries for 2 minutes until soft.
Line a 900g loaf tin with cling film and slice Madeira cakes into 2cm pieces.
Drain the cooked fruit through a sieve into a bowl for 2 minutes without pressing.
Dip cake slices into the syrup and line the bottom and sides of the loaf tin.
Fill the lined tin with the berries and cover the top with remaining syrup-dipped cake slices.
Wrap with cling film, weigh down with a tray, and refrigerate for 6 hours or overnight.
Heat cream until nearly boiling, add chopped chocolate, let melt for 5 minutes, then stir in hot water.
Unmold the pudding, brush with reserved syrup, decorate with fresh berries and mint, and serve with the chocolate sauce.