Check out these seriously decadent ginger sticky toffee puddings. A dark, rich toffee dessert spiked with fiery ginger – serve with cream, ice cream or custard.
Guinness and dark chocolate add an extra depth of flavour and slight smokiness to this dark gingerbread. It’s best to make in advance then leave un-iced in an airtight box overnight or for a couple of days and glaze it an hour or so before serving. That way the flavours of this boozy cake all get a chance to develop.
Make this simple, indulgent tiffin to treat someone – but try not to eat it yourself! You can swap the white chocolate for dark or milk – go for the recipient’s favourite. The cranberry and ginger flavours really lift the buttery biscuit. Ready in only 30 minutes.
This recipe takes a classic rhubarb crumble and gives it a twist with the addition of ginger and star anise to the fruit and a crunchy brown sugar topping. Serve with cream.
A stupendous cake for tea, our chocolate brownie cake has chopped preserved ginger in the mix to give it an extra spice and a bit of a grown-up twist to really impress.
Gingerbread-lovers will love this steamed sticky pudding with pecan and dates drenched in toffee sauce. Serve with ice cream and a cup of tea.
Dust off your madeline tin and try this spicy twist on the classic French madeleine. This easy recipe has a surprisingly distinctive ginger finish, divine with a cup of tea.
Rhubarb and ginger are a classic flavour combination and complement each other really well. This rhubarb and ginger cake makes for a great tea-time treat, plus, its under 300 calories per serving.
This spicy ginger pudding drenched with warm sticky-sweet ginger syrup is utterly irresistible. Traditionally steamed, this pudding tastes just like grandma used to make it.
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