For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence.

The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4.

trim off any domed tops with a serrated knife before using a pastry brush to brush the tops of each sponge with syrup from the stem ginger jar. Now it’s time to construct the cake by placing one ...

drizzle a little syrup from the stem ginger balls over the hot pears – you'll end up with something really special." Here's ...

Scatter some flour over the chopped stem ginger, and fold them gently into the cake batter. Fill a piping bag with the batter and pipe into the cupcake cases to about ¾ full. Bake in the ...