Line a 23cm/9in square cake tin at least 4cm/1½in deep with ... Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the ...

The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4.

Before baking this delicious autumnal cake, Jamie shared a top tip. He said: "Once you’ve baked the sponge, drizzle a little syrup from the stem ginger balls over the hot pears – you’ll end ...

drizzle a little syrup from the stem ginger balls over the hot pears – you'll end up with something really special." Here's ...

trim off any domed tops with a serrated knife before using a pastry brush to brush the tops of each sponge with syrup from the stem ginger jar. Now it’s time to construct the cake by placing one ...