Masak Masak Ala Emak

  Ginger and treacle spiced traybake Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste. Ingredients 225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped For the icing 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely How-to-videos Method Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3. Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for t

  Sticky gingerbread puddings with ginger wine and brandy sauce If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below. Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet. Ingredients 110g/4oz stem ginger in syrup (8 pieces) 1 heaped tsp freshly grated ginger 175g/6 oz self-raising flour ¼ level tsp ground ginger one third level tsp ground cinnamon one third level tsp ground cloves ½ level tsp baking powder ¾ level tsp bicarbonate of soda 2 eggs 75g/3oz soft butter 110g/4oz dark brown sugar 1 tbsp black treacle 175g/6oz Bramley apples, peeled, cored and chopped small For the ginger wine and brandy sauce 4 tbsp ginger wine 2 tbsp brandy 175g/6oz soft dark brown sugar 110g/4oz unsalted butter 2 pieces stem ginger, chopped small Method Pre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the mot

  Chocolate pot with ginger This easy chocolate recipe made with stem ginger is a perfect dinner party dessert.

  Chocolate and ginger oat biscuits These chewy, oaty ginger biscuits are easy to make and keep well for several days in an airtight container. Ingredients 225g/8oz unsalted butter 100g/3½oz golden syrup 200g/7oz soft brown sugar 150g/3½oz plain flour 2 tsp baking powder 1 tsp sea salt flakes 4 tsp ground ginger 2 tsp ground cinnamon 400g/14oz rolled oats 2 free-range eggs, beaten 50g/1¾oz stem ginger, chopped 115g/4oz good quality dark chocolate How-to-videos Method Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven

  Pumpkin and ginger cheesecake Turn leftover pumpkin pulp into a delicious dessert with these individual no-bake cheesecakes. Equipment and preparation: for this recipe you can use four 7cm/3in chefs’ rings (about 6cm/2½in deep), but you can also make it in a 20cm/8in springform tin. Ingredients For the filling 300g/10½oz pumpkin, peeled and cut into bite-sized pieces 25g/1oz butter, cubed 2 tbsp caster sugar 3 tbsp ginger syrup (from a jar of stem ginger) 200ml/7fl oz double cream, whipped 200g/7oz cream cheese 100g/3½oz thick Greek yoghurt 3 pieces stem ginger, finely chopped, plus extra for garnish For the base 10 gingernut biscuits 50g/1¾oz melted butter Recipe tips Method Preheat the oven 200C/400F/Gas 6. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the base, crush the gingernuts until they resemble breadcrumbs; y