Stem ginger in syrup
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I always have a jar of this ingredient handy – it's lovely in cakes, it does wonders for rhubarb, and can be used chopped as a garnish and sprinkled with its syrup over ice-cream.
It keeps for ages, so it doesn't matter if you're not using it often. My favourite ginger cake is made with this.
Serves 6Spiced Fig Pudding with Cumberland Rum Butter
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
Makes 16Preserved Ginger and Oat Biscuits
These will vanish from the biscuit tin at record speed. Delia made them to enjoy with a cup of tea, but whatever your mood they will take the biscuit!
Serves 4Rhubarb and Ginger Brûlée
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Makes 15 squaresPreserved Ginger Cake with Lemon Icing
Delia's favourite cake and no surprise! The preserved ginger adds intriguing warmth and spice while the lemon icing deftly cuts through any richness, creating what could well be the world's most perfect cake.
Serves 4Pork Kebabs with Honey and Ginger
Quick and easy, once you've marinated the pork there's very little work to do, making this recipe ideal for busy days.
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