Stem ginger is made by boiling peeled fresh ginger, making a ginger syrup with sugar and then putting it in jars. It lasts a long time unopened, but once opened it’ll need to be used within 8 weeks. If you have any leftover stem ginger after using a bulb or two in a recipe, I’ve collected some delicious idea and inspirations to use it up and avoid wasting this delicious and flavoursome ingredient.
If you fancy making your own stem ginger Tales From The Kitchen Shed has a fabulous homemade stem ginger recipe.
|Rhubarb & Stem Ginger Fool||Sticky Ginger Lemon Drizzle Cake||Stem Ginger Custard Tart|
|Uses 1 bulb of Stem Ginger||Uses 2 bulbs of Stem Ginger||Uses 2 bulbs of Stem Ginger|
|Stem Ginger Spiced Apple Pie||Lemon & Stem Ginger Scones||Rhubarb & Sticky Stem Ginger Crumble|
|Uses 2 bulbs of Stem Ginger||Uses 2 bulbs of Stem Ginger||Uses 2 bulbs of Stem Ginger|
|Quick Stem Ginger Ice Cream||Stem Ginger & Dark Chocolate Biscuits||Stem Ginger Pudding|
|Uses 70g Stem Ginger||Uses 3 bulbs of Stem Ginger||Uses 3 bulbs of Stem Ginger|
|Ryan Chong’s Key Lime Pie||Chocolate & Ginger Tarts||Sticky Stem Ginger Pudding|
|Uses 3 bulbs of Stem Ginger||Uses 4 bulbs of Stem Ginger||Uses 240g Stem Ginger|
Let me know in the comments if you try any of the recipes above and what you think!
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