Celebrate the flavour of the season from dusk until dawn with comforting teas, delicious cakes and heartwarming tipples. Whether you’re in search of a morning cleanse, or looking for a bit of afternoon indulgence, make ginger your spice of choice.
Source: The White Company Autumn Brochure
Start the day as you mean to go on with a purifying ginger tea. Perfect for chilly mornings, our simple recipe will warm you from the inside out.
1 tbsp fresh grated ginger
2 cups filtered water
½ lemon, juiced
1 tbsp raw honey or pure maple syrup
- Place the grated ginger into a teapot and pour boiling water over. Let it steep for around 10 minutes.
- Add fresh lemon juice and honey.
- Stir and enjoy.
Triple Ginger Loaf
This delicious loaf is the ideal accompaniment to your afternoon tea. With plenty of ginger, cinnamon and mixed spice, this baked delight celebrates comforting Autumnal flavours.
100g unsalted butter, plus extra to grease
50g dark brown sugar
50g light brown sugar
50g black treacle
75g golden syrup
1 tbsp syrup from a jar of stem ginger
1 large egg
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp bicarbonate of soda
150g plain flour
4 balls of stem ginger, finely chopped
For the topping
75g icing sugar
2 tbsp syrup from a jar of stem ginger
50g crystallised ginger pieces
- Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 900g loaf tin. In a small saucepan, weigh out the butter, sugars, treacle, golden syrup and ginger syrup. Place over a gentle heat and cook, stirring until the sugar dissolves.
- Remove the pan from the heat and pour the contents into a jug. Stir in the milk; allow to cool for 15-20 minutes, or until at room temperature. Whisk the egg into the mixture.
- In a separate bowl, mix together all the spices, bicarbonate of soda and plain flour along with a pinch of salt. Slowly pour the butter mixture into the flour mixture, whisking all the time. Once thoroughly mixed, add the chopped stem ginger and give it a final stir.
- Pour the mixture into the prepared tin and bake on the middle shelf for 50 minutes to one hour, or until a skewer comes out clean. Don’t be tempted to open the oven door for at least 45 minutes, as this could cause the cake to sink.
- Remove it from the oven and leave to rest in the tin for 10 minutes, then turn out onto a wire rack. Once completely cooled, sift the icing sugar into the ginger syrup in a bowl, and mix. Add a few drops of water, if needed, to achieve a liquid consistency. Drizzle over the cake and top with the crystallised ginger.
Want to impress your dinner guests? Combining warming rum and apple cider with crisp apple, this seasonal tipple is truly Autumn in a glass.
One 1-inch piece of fresh ginger, peeled and thinly sliced
1 ½ tsp syrup
45ml aged rum
45ml apple cider
45ml chilled ginger beer
1 lime wedge
1 slice of apple
- In a shaker, muddle ginger and syrup. Add rum and cider and then fill the remaining space with ice.
- Shake well and pour over ice into a glass.
- Add a splash of chilled ginger beer to top it off, and garnish with lime and apple.