Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan. Add the cream, sugar and butter to the stem ginger ...

200g ground almonds. - 100g dark chocolate (70 percent). - 100g stem ginger balls in syrup. - One x 410g tin of pear halves in juice. 1. Start by preheating your oven to 180°C/350°F/gas 4.

plus two tbsp for dusting 100g self-raising flour Three large eggs One lime 100g white chocolate Three stem ginger balls in syrup 180g light cream cheese Method Preheat the oven to 180C (350F ...