Stem Ginger In Syrup Recipes
STEM GINGER & TREACLE TART
James Martin gives the traditional treacle tart a Christmassy twist
Provided by James Martin
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.
- Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.
- When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.
Nutrition Facts : Calories 545 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 72 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.21 milligram of sodium
STEM GINGER IN SYRUP
Make and share this Stem Ginger in Syrup recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
- Drain and repeat 2 more times.
- In a medium saucepan bring sugar and water to a boil.
- Add blanched ginger and simmer for 20 minutes.
- Remove from heat.
- Pour into a container and keep in the fridge until ready to use.
Nutrition Facts : Calories 425.4, Fat 0.4, SaturatedFat 0.1, Sodium 8.1, Carbohydrate 108.5, Fiber 1, Sugar 100.6, Protein 0.9
HOMEMADE STEM GINGER IN SYRUP
Categories Fruit Condiment/Spread
Number Of Ingredients 3
Steps:
- Freeze ginger overnight to tenderise.
- Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
- Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
- Drain the ginger but reserve water.
- Then weigh the water, you will need about 600ml so add more water if it's slightly less or pour some away if it's more.
- Pour the water back into the saucepan and add the granulated sugar.
- Bring the water and sugar to a boil.
- Add the ginger back in and bring back to a boil then simmer for 5 minutes.
- Turn off the heat and behold your stem ginger in syrup.
STEM GINGER PUDDING WITH STICKY ORANGE SAUCE
This is what we Brits call a 'nursery pudding' - a stick-to-your-ribs pudding with the warmth of ginger and a lovely sticky sauce. A real winter warmer!
Provided by JustEmma
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350f/Gas Mark 4.
- Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
- Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
- To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
- Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.
Nutrition Facts : Calories 873, Fat 41.7, SaturatedFat 25.2, Cholesterol 212.6, Sodium 871.2, Carbohydrate 114.3, Fiber 5.2, Sugar 58.7, Protein 13.8
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