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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 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.
Serves 4-6 (makes about 1¼ pints/725 ml)Ginger Ice Cream
Ice cream is an emotive subject: people have very different ideas as to what is good ice cream, but home-made ice cream is still the best of all. This recipe is the best I know for a vanilla ice cream, but I have added some preserved stem ginger for
Makes about 36Home-made Chocolate Truffles
This is a subject that experts get awfully fussed about and there are all kinds of rules and regulations about handling chocolate. Therefore what I have on offer here are the easiest home-made truffles in the world.
