You can never beat a pudding, unless it's spiced with ginger. And, don't forget the cream.

A rich, unctuous chocolate ganache paired with a crisp, thin spiced tart shell is the perfect way to end a meal. This versatile recipe can be used to make individual tarts for a decadent dinner party dessert, or a whole tart that’s perfect to bring to a potluck lunch.

“Preserving ginger at home is an affordable, easy, waste-free way to use up any knobs of ginger you have lying around in your fridge. It also makes for a lovely edible gift-giving idea.” – Tracey Pattison

New Zealand has some incredible dishes, but this ginger slice may be the winner.

The Germans do dessert right, and this apple cake is no different. A perfect symphony of ginger, apples and double cream to serve, this classic is the best way to cap off a dinner party.

This ginger pudding by Kirsten Jenkins takes the comfort factor to sticky-date standards with a whole new flavour.

This wintery pear crumble is the antidote to any cold weather blues.

“This is one of my favourite cakes. It’s so easy to make, has the best chewy, moist texture and lots of spiced flavour. This can also be made with rhubarb instead of pear.” – Jo Barrett

If you can't quite get enough of gingerbread, in and out of the festive season, this cake is an easy solution.

This Italian dessert is so impressive, guests will think it's from the local bakery. You'll need a piping bag with a 1.5m plain or star nozzle for this recipe.

This spiced ginger cake is the answer to any afternoon tea questions. Also, perfect with coffee in the morning if you're feeling cheeky.

These German cookies may be hard to say but they're delicious to eat. They're also super easy. Begin this recipe at least 4 hours ahead.

These sweet ginger cookies can be enjoyed with a cup of tea or coffee, but beware, you won't stop at one.

Celebrate the Christmas spirit with these sweet festive treats. You'll need a piping bag with plain 5mm nozzle for this recipe.

“This melt-and-mix white choc and ginger mud cake is especially good served warm." – Phoebe Wood