Damp Jamaican Gingerbread (English Recipe)

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Total Time
1hr 35mins
Prep
20 mins
Cook
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!

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Ingredients

Nutrition

Directions

  1. Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
  2. My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
  3. Do not use a smaller tin as the mixture rises above the rim of the tin.
  4. 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.
  5. Don’t let it boil!
  6. If it gets very hot, allow the mixture to cool slightly.
  7. Sift the flour, and spices into a large bowl.
  8. Mix the baking soda with the milk and set aside.
  9. 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.
  10. Beat in the eggs a little at a time.
  11. Add the baking soda and milk.
  12. 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.
  13. Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
  14. Once cool, put into a tin for 24 hours then enjoy.