From the Women’s Weekly’s best-ever ginger sponge cake to wonderfully moist puddings, slices and gorgeous crumbles, these ginger dessert recipes are our go-to treats for festive feelings year-round. Let’s get baking!
Maple gingerbread muffins with kumara butter
Full of delicious wholesome ingredients, these sweet and tasty maple gingerbread muffins are free of dairy and refined sugar. Served with a divine kumara butter, they make a healthy alternative for your morning or afternoon tea!
Ginger, pear and pistachio crumbles
No need to feel guilty about having dessert! This delicious pear and nut crumble can be adapted for vegan and paleo diets.
Date and ginger cake with caramel sauce
Dates make this cake super moist and full of flavour without being heavy.
Ginger and sesame seed logs
Healthy snacking doesn’t have to be boring! Try these tasty ginger and sesame seed logs – wholesome, good-for-you treats!
Nashi, walnut and ginger strudel
With the added texture of walnuts and sesame seeds, this delectable pear and ginger strudel makes a most satisfying dessert.
Ginger, coconut and almond slice
Ginger slice lovers rejoice! This delicious vegan friendly slice is layered with creamy coconut and topped roasted flake almonds and crystallized ginger.
Spiced ginger puddings with vanilla custard
You can freeze a pudding and some custard together in single-serve containers. They reheat well from frozen, although the custard will need a stir to make it smooth again.
Ginger and lemon slice
This nostalgic ginger and lemon slice is one we still turn to for morning tea. It evokes treasured childhood memories and tastes just as delicious as you remember.
Ginger and pistachio slice
Serve this slice with coffee after your main, or save for morning tea.
White chocolate, lime and ginger mousse tarts
These sweet little bites are a hint of zesty and a touch of creamy; a crowd pleaser and a joy to make.
Gingernut biscuits
Watch them go at afternoon tea!
Women’s Weekly Vintage Edition: Ginger sponge
If you’re looking for something a little different to serve up for afternoon tea, you can’t go past this ginger sponge. It’s like a lighter, fluffier gingerbread, oozing with cream… Yum!
Triple-ginger loaf
Pleating the foil allows the cake to expand as it cooks. Use a piece of foil slightly larger than the pan. Fold the foil to create a pleat down the centre. We used a loaf pan with a capacity of 3 litres (12 cups). The uniced cake can be made a day ahead; store in […]
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