During Christmas time ginger is also used a lot for puddings, Christmas Cake and Gingerbread of course! I personally put crystallized ginger like that pictured in my homemade plum pudding, and because sugar is the preservative it's perfectly safe.
How to use?
Ginger has a sweet yet warm flavour and lemony pungent aroma and really adds a zing to any recipe. Use ginger in the following foods:
- Cookies and biscuits
- Ice cream
- Cakes- Slices
- Stir fry's
- Dipping sauces
Which do I buy?
For baking cakes and sweets buy ginger in it's powdered form and sift with the flour or straight to your baking.
Buying your ginger already crushed in a jar is perfectly acceptable (so long as there are no other additives) and super convenient for whipping up a quick stir fry for dinner.
Finally crystallized ginger which is preserved with sugar is super sweet and can be consumed as is. Chop it finely to add to puddings, cakes and ice creams.
Ginger Rock Cakes
If your child is fine with dried fruit, replace glace ginger with sultanas or other dried fruit.
2 cups self raising flour
¼ cup sugar
4 tbsp margarine
¼ chopped crystallized (glace) ginger
1 tsp dried ginger
½ cup skim milk
2 egg whites
Extra sugar to sprinkle on top
Preheat oven to 190C/375F fan forced
Place ginger and all dry ingredients except extra sugar into a large mixing bowl.
Melt margarine and add to milk, combine.
Add egg whites to milk mix, using a fork beat together until well combined.
Add milk mixture to dry ingredients and mix well.
On a flat baking tray lined with baking paper place large spoonfuls of mixture.
Sprinkle with the extra sugar and bake for 15 minutes or until beginning to brown.