This is my stem ginger in syrup recipe which I have given once before in Bite. To make it, firstly, peel around 800g of ginger. You can do this really easily with a potato peeler — although the ...

Making both stem ginger and crystalised ginger is actually ... At this point you can decant the ginger and syrup into sterilised jars, seal them while hot and leave to cool overnight at room ...

Stem ginger syrup is the syrup from a jar of stem ginger. You could also use all golden syrup, honey or maple syrup. And add an extra teaspoon of ground ginger for an extra ginger zing ...

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.

Mash half the rhubarb; stir into cream. Fold in remaining pieces. Divide among six 250ml (9fl oz) glasses. Serve with the syrup and stem ginger biscuits.

Once the sponges are cool, 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 ...