DAMP JAMAICAN GINGERBREAD (ENGLISH RECIPE)
Kitchengrrl recently requested a recipe which she had eaten in London. How would you like to try a genuine British sticky gingerbread? I use this recipe very often and it always pleases. It is dark and sticky and improves with keeping for up to a week -- I only manage to keep it for a day before I am forced to cut it. The recipe, which comes from one of our most popular cooks, Delia Smith, uses black treacle and golden syrup. These are both produced from cane sugar. I suggest that you substitute dark molasses for the black treacle. For the golden syrup, you may be able to get hold of Tate's golden syrup in some stores, other possibilities are Steen's 100% Pure Cane Syrup and failing this use Light Corn Syrup. Corn Syrup is not the same as the British golden syrup and does not taste quite the same, but the consistency is similar and in any case the flavour of the spices dominates the cake. Muscovado sugar could be used in place of the dark soft brown sugar. Sorry I missed out the temperature first time round!
Provided by Whizz
Categories Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
- My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
- Do not use a smaller tin as the mixture rises above the rim of the tin.
- Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
- Don't let it boil!
- If it gets very hot, allow the mixture to cool slightly.
- Sift the flour, and spices into a large bowl.
- Mix the baking soda with the milk and set aside.
- Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
- Beat in the eggs a little at a time.
- Add the baking soda and milk.
- Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it's well risen and firm to the touch.
- Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
- Once cool, put into a tin for 24 hours then enjoy.
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Chidinma Tony
[email protected]This gingerbread is just okay. It's not bad, but it's not the best I've ever had.
Rao G MohayyUlDin
[email protected]I've tried several Jamaican gingerbread recipes and this one is by far the best. It's easy to make and always turns out perfect.
Kashif Rafiq
[email protected]This is a great recipe for a moist and flavorful gingerbread. I love the combination of spices and the molasses gives it a nice depth of flavor.
bierDuck
[email protected]I'm not sure what I did wrong, but my gingerbread turned out dry and crumbly. I'm disappointed because I was really looking forward to trying it.
Kehinde Oyenuga
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The gingerbread is so delicious and flavorful.
Muhammad Shahzad duhddi rajpoot
[email protected]I love the unique flavor of this gingerbread. It's a great way to change up my usual holiday baking routine.
Scott Wright
[email protected]This is a great recipe for a classic Jamaican dessert. It's easy to make and always a hit with my family and friends.
John P Webster
[email protected]I'm not a big fan of gingerbread, but this recipe is pretty good. It's not too spicy and it has a nice, moist texture.
Adore
[email protected]I found this recipe to be a bit too complicated. There are a lot of ingredients and steps involved.
Hadi Ab
[email protected]This gingerbread is a bit too sweet for my taste, but it's still very good.
Jibrail Ansari
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's absolutely delicious and I'll definitely be making it again.
Tony Spencer
[email protected]This is the best Jamaican gingerbread recipe I've ever tried. The flavors are amazing and it's so moist.
Itz_Mirii
[email protected]I've made this recipe several times and it always turns out perfect. It's a great way to use up leftover ginger.
Esperanza Chavez
[email protected]This Jamaican gingerbread is a delicious and easy-to-make treat. It's perfect for a special occasion or just a sweet snack. I love the combination of spices and the moist, fluffy texture.