1 hr 35 mins
1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 3 cups all-purpose flour, sifted
- 3/4 cup butter
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 teaspoon baking soda
- 4 tablespoons milk
- 1/2 cup dark molasses (Black treacle)
- 1/2 cup light corn syrup (Pure Cane Syrup or Golden syrup)
- 3/4 cup dark brown sugar
- 2 eggs, lightly beaten
- 1/2 cup water
- 1Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
- 2My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
- 3Do not use a smaller tin as the mixture rises above the rim of the tin.
- 4Measure 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.
- 5Don’t let it boil!
- 6If it gets very hot, allow the mixture to cool slightly.
- 7Sift the flour, and spices into a large bowl.
- 8Mix the baking soda with the milk and set aside.
- 9Next 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.
- 10Beat in the eggs a little at a time.
- 11Add the baking soda and milk.
- 12Pour 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.
- 13Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
- 14Once cool, put into a tin for 24 hours then enjoy.
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Nutritional Facts for Damp Jamaican Gingerbread (English Recipe)
Serving Size: 1 (111 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 365.7
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 7.7 g
- Cholesterol 62.2 mg
- Sodium 239.3 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 1.1 g
- Sugars 25.0 g
- Protein 4.6 g