Making both stem ginger and crystalised ginger is ... and the ginger will last for up to 1 year. If you'd like to make crystalised ginger then once it's ready and while it's still hot, drain ...

We have tried various methods to make stem ginger but have never been terribly successful: the ginger is always a bit tough and hard despite prolonged simmering and the sauce does not easily go ...

(Scientifically, it is a rhizome, or an underground stem, though colloquially and culinarily, it’s often referred to as a ...

Add the chopped crystallised ginger about 5 minutes before the ice cream is ready. If you don’t have an ice-cream machine, you can pour the mixture into a shallow container and pop it in the ...

Line two large baking trays with baking paper. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.

Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for ...