This is going to sound a stupid question (possibly because it is) but why is stem ginger only ever in ball shapes? Why not just irregular chunks – it would do the same thing but waste less ginger. Who decided that the only appropriate shape for stem ginger was a sphere? And why are they always roughly the same size, to the extent that recipes will say ‘use one ball of stem ginger’ like it’s an actual recognised weight? Answers on a postcard to….
The ginger and chocolate are very well balanced in this recipe – you get a nice hit of chocolate followed by a gentle spicy warmth. The sponge is particularly light with a lovely soft crumb. Perfect to enjoy with a cup of tea.
This post marks the 7th anniversary of The Caked Crusader. Seven years! Where has the time gone? I’m now pretty close to a recipe for each day of the year...now that sounds like a good year!
6 tablespoons boiling water
4 tablespoons milk
200g unsalted butter, at room temperature
250g caster sugar
1 teaspoon ground ginger
2 balls of stem ginger, very finely chopped -I used my mini food processor to blitz it small enough; if you don’t have one then consider grating it
175g self raising flour
1 teaspoon baking powder
225g icing sugar
2 tablespoons stem ginger syrup
1 tablespoon milk