Blend butter, flour, ginger syrup, eggs, and sugar in a food processor until smooth.
Fold half of the chopped stem ginger into the batter.
Grease a small glass bowl and add a little ginger syrup and the remaining chopped ginger to the base.
Spoon the batter into the bowl and smooth the surface.
Cover with cling film and microwave on high for 4.5 minutes until risen.
Invert the pudding onto a serving plate.
Mix melted chocolate, 125ml cream, and honey in a bowl until smooth.
Combine the remaining butter, brown sugar, 200ml cream, orange zest, and orange juice in a pan over low heat.
Pour both sauces over the pudding to serve.