Damp Jamaican Gingerbread (English Recipe)

Submitted by Whizz

"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!"

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Serves: 12

ingredients

• 709.77 ml all-purpose flour, sifted
• 177.44 ml butter
• 7.39 ml ground ginger
• 9.85 ml ground cinnamon
• 0.61 ml grated nutmeg
• 4.92 ml baking soda
• 59.16 ml milk
• 118.29 ml dark molasses (Black treacle)
• 118.29 ml light corn syrup (Pure Cane Syrup or Golden syrup)
• 177.44 ml dark brown sugar
• 2 eggs, lightly beaten
• 118.29 ml water

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.

Reviews

[sharyn n.]

Have just made this for the first time, and the oven temp/baking time seem way off to me. (I've had to put it back in the oven twice -- seriously underbaked.) That said, I can tell it'll be delicious once that part is sorted out.

 

[Caroline M.]

Ive got this one in the oven now as I type, I was a little concerned about the consistency as it was thinner than I would normally expect, and there did not appear to be much in the bottom of my tin when it went into the oven, I need not have worried it has risen to the top of the tin and smells amazing, Looking forward to some with custard, or just a slice spread with butter and a coffee with friends.

 

[Tonyjillshy]

I had this recipe in my saved recipe box for a long time but never made it until today. I am happy that I did so. The whole house smelled so good while this was baking. When my husband came home from work he thought that I was making his favorite jamaican spice bun bread (recipe is posted on RecipeZaar). I told him No, it's a new recipe. He promptly cut a slice & said it was very delicious. The loaf came out dark, moist & very flavorful. Thanks so much for sharing it. It was very easy to make & I will make this again & again.

 

[HappyMommy1422]

This gingerbread was a big hit at my office. Several coworkers mentioned they enjoy gingerbread so I thought I'd make this recipe for them. It was gone in less than 30 minutes. Thanks for a great recipe.