Stem and crystallised ginger in baking

pollyanna24

If a recipe calls for 25g preserved stem ginger (is this the crystallised stuff in the baking section?), can you substitute it for ground ginger which I have? If so, how much should I use?

The recipe is a apricot and ginger teabread/cake thing.

lostinrates

The preserved stem ginger will be in a jar...its candied and in a syrup. It will add moisture and tang and toothsomeness. It would change the recipe competely to use dried ginger I'm afraid.

Seakay

You could substitute crystallized ginger for preserved at a pinch, but ground dried ginger would be totally different.

maypole

You can buy this in ASDA "Stem ginger in syrup" I love it I sometimes eat it from the jar!!

lostinrates

Just wondering, although it would still be different thing, the recipe MIGHT be lovey with the dried ginger and a spoon of syrup, if it saves going to the shops? worth a go....what quantiy of ginger is it asking for?

annelouise_2

I would pop in 1 tsp ginger and 1 tablespoon syrup if I were you,nothing to lose everything to gain....

annelouise

pollyanna24

Thanks for everyone's responses. It's not often I go to the "big" shop, so I might try the ground ginger and syrup idea (plenty of syrup due to bf's fixation of flapjacks and hm hobnobs).

Cat72

Hi
On the thread about twinks biscuits someone suggested using crystalised ginger.
I have had a look in a few shops but couldnt find any.Could anyone let me know where I could get some or cheaper alternatives ?
many thanks :T

McKneff

Julian Graves sell it. or try any health food shop. Ginger is very very good
for the digestive system. Try coating it in chocolate for a Christmas treat.

Butterfly_Brain

Holland and Barrats do it too, I use stem ginger if I haven'tgot any crystallised in

Penelope_Penguin

Cat72 wrote: »

Hi
On the thread about twinks biscuits someone suggested using crystalised ginger.
I have had a look in a few shops but couldnt find any.Could anyone let me know where I could get some or cheaper alternatives ?
many thanks :T

You could use ground ginger I'll add this to the existing thread on this subject.

Penny. x