My Sticky Gingerbread recipe, also known as a Jamaican gingerbread, isn’t a hard cookie — it’s a delicious loaf of molasses, ginger, and cinnamon! I split my mixture between the two tins and reduced my cooking time to about 30 minutes, or again until a skewer comes out clean. Put the sugar and milk into another pan and heat gently, stirring well to dissolve the sugar. If you have the same measurement as mine, you can’t put the lot in as it will spill over the sides and ruin the consistency. Line the tin (both the bottom and sides) with greaseproof paper, and then butter this as well. Preheat the oven to 170°C (325°F or Gas mark 3 or 150°C for a fan oven). I’m really pleased with the result, this way it comes out smaller but quite like the McVities Jamaica Ginger Cake I know and love! Total time. Put the treacle, golden syrup and butter in a large bowl. One of my favourite cakes ever is the simple ginger cake. If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter. Try our recipe for a sticky gingerbread cake or cute gingerbread men. At this part make sure the butter is quite chilled and you’re only using your finger tips. Growing up in Ireland, this bread was a staple. Wrap the Jamaican ginger cake in aluminium foil and leave for 4 days before serving. Jamaican ginger cake. Preheat the oven to 160ºC, gas mark 3. Put the treacle, sugar and butter into an ovenproof bowl and put it in the oven as it warms. Jamaica Ginger Cake Recipe. Preheat the oven to 180 C / Gas 4. 5.0 (23 ratings) Sign up for free. Make just one cake if you wish but I tend to think that if the oven is going on anyway why not make two. Change ), You are commenting using your Twitter account. Change ), You are commenting using your Google account. Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended – don’t let it come anywhere near the boil and don’t go off and leave it! Measure the flour, bicarbonate, ginger and mixed spice into a large bowl. It is very moist and sticky with a good hit of ginger, and although it is great fresh from the oven, it keeps well too and just gets stickier and better with time. Sift all the dry ingredients together in a … Grease a 20.5x 20.5cm (8x8in) cake tin and line with greaseproof paper. Jamaican Ginger Cake Jamaican ginger cake probably strikes a nostalgic chord with many people. https://www.ainsley-harriott.com/recipe/jamaican-sticky-toffee-pudding Preheat the oven to 200°C (180°C fan oven) mark 6. Microwave for one minute, until the butter … Serve with plenty of hot vanilla custard or vanilla ice cream. Ingredients. Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk. Reduce the heat, add the double cream and stir until fully combined. Difficulty. Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side. A 900g loaf tin, about 26 x 13 7cm, greased with butter and lined with greaseproof paper. Preparation time 10 min. Made with fresh ginger, they are packed full of flavor. Makes 2 x 1lb cakes. Grease and line a Swiss roll tin with baking parchment. Fear not! Melt the butter gently with the golden syrup in a heavy bottomed saucepan. I have done a few ginger cakes before but haven’t found one that is as good as this one. It is from ‘The Great British Book of Baking’ which accompanies the TV series ‘The Great British Bake Off’ with the legend that is Mary Berry. Each slice of this size contains 169 calories, 5.3g of fat, 29.3g of carbs, and 1.9g of protein. Change ). Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle). Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping. This recipe is dark, moist and utterly delicious. ( Log Out /  ( Log Out /  MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. For the full nutrition facts, scroll to the bottom of the recipe card. We always had a slice with some warm butter with our cup of tea or coffee. To order my book, click the link below!http://www.cupcakejemma.com/Can't afford to go on holibobs to Jamaica? Preheat oven to 180°C (160°C fan) mark 4. I gave it a try and couldn’t have been happier – couple of points I’ve put at the bottom just for how I adjusted it for my baking tins. Add the diced butter and rub into the flour mix. For a better experience on Delia Online website, enable JavaScript in your browser. Leave to cool until lukewarm. I have two loaf tins measuring 22 x 13 x 7cm – so theirs is that bit longer than mine. This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing. Enter your email address to follow this blog and receive notifications of new posts by email. Spicy gingerbread is the ultimate Christmas treat. Pour in the treacle mix and stir thoroughly to combine. Most of our recipes are easy. Only buy small amounts of ground ginger as it looses its essential oils responsible for that nice warm taste. Why This Recipe Works: These wonderful little cakes are a cross between a sticky toffee pudding and Jamaican ginger cake. Difficulty easy. In a large mixing bowl, stir together the flour and ground spices. This cake improves after a day in a tin. Store in an air tight container. Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean. Put the mixture into the prepared tin. A Baking Day – Three-Layer Carrot Cake Recipe (Hummingbird Bakery), Happy 4 years to this face. Line the base of a 22cm round springform tin with baking parchment and brush a little vegetable oil around the sides. Post was not sent - check your email addresses! This allows the cake to get moister & develop a sticky topping. In a large bowl sift together the flour, ground ginger, ground cinnamon, and ground nutmeg. None of which contained fresh ginger. Grease 2 x 20.5cm round, deep cake tins and line with baking parchment. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until … Then dot the scales back to zero and add your treacle the same way, should be close enough to exact. Add the sugar and salt, give it a good stir, then add the egg and milk mixing until smooth. Sieve the flour into a large bowl along … **I didn’t have a high sided loaf tin to do the lot in one pan. ( Log Out /  Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). It reminds me of the McVities Jamaican Ginger Cake … A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl (I sieve it twice normally, it just makes it lighter). https://www.lylesgoldensyrup.com/recipe/oh-so-sticky-gingerbread at 180C. Every week we used to always get one of the McVities Jamaica Ginger Cakes. Wrap the loaf in foil and leave for at least a day before cutting; it will get stickier the longer it is kept. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat. Mince the stem ginger finely and stir with the eggs into the mix. Take off the heat and add the milk, eggs and dissolved bicarbonate of soda in its water. How long does Jamaican ginger cake … Add the diced butter and rub into the flour mix. Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack and leave the gingerbread to cool completely before turning out. 3. What I do is get a small enough pan to fit on your scales, use a heated spoon and spoon your golden syrup directly into the pan and measure. A classic cake recipe all the way from the Caribbean. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out. 2. Dark, sticky cake infused with spice and rum. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Act as if you’re making pastry, the less you maul it the better the mixture will be. Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. She got wet so we made her look like E.T. Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl (I sieve it twice normally, it just makes it lighter). How many calories are in Jamaican ginger cake? Cover with foil and bake in the oven for 15-20 mins. Set aside until lukewarm. Learn how to make Sticky Ginger Cake. https://www.styleathome.com/.../recipe-nigella-s-sticky-gingerbread This is how much time you need to prepare this meal. No, we won’t be building a house out of this gingerbread. Total time 25h. Cut the ginger cakes into 8 thick slices and arrange in the dish. Preheat the oven to 170C/150C/Gas 3. Sorry, your blog cannot share posts by email. Preparation time. Heat the oven at 180C. Grease a 2lb loaf tin with melted butter or hard margarine. mix the bicarbonate of soda with the milk and set it on one side Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch. ( Log Out /  Add the buttermilk mixture and egg (1 large) and mix until … Simmer until you have a lovely to Those that require a little more time or cooking ability are rated medium or advanced. Put the plain flour (220g), bicarbonate of soda (1tsp), soft light brown sugar (40g) and ground ginger (4tsp) into a large bowl and mix to combine. 2 … Sticky Jamaican Ginger Cake. Rubbing it too much in your hands heats it up too fast; sometimes I stop half way through and run my hands through cold water and dry them off to carry on because my hands are generally warm. In a pan set over a medium heat, add the butter, sugar and golden syrup and simmer until the sugar has melted, stirring frequently. Serving size 14 slices. In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves. You can see more Loaf Cakes in our Online Cookery School Video on the right, You will need a Delia Online 1lb Loaf Tin (or a standard 2lb loaf tin), lined with a 1lb Bake-0-Glide loaf tin liner. Change ), You are commenting using your Facebook account. STEP 4 Sift both flours, the soda and the spices into a mixing bowl. Then whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg, to make a smooth thick batter, the consistency of double cream. I thought a ginger cake should have a distinctive ginger flavor. I think it’s the moistness of the cake that really does it, and that special dark sticky top that they seem to get. 1. For the cake, in a large bowl mix the flour and spices. One for now and one for the freezer. STEP 4. So I came up with my own version of the cake. Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Spoon the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. The Delia Online bakeware range is now available online, and you can buy our Delia Online Loaf Tin direct from Silverwood. She’s worth a million lockdowns (although I’d rather no more of those please) ❤️…. **Measuring out the golden syrup and treacle is not easy, the stuff gets everywhere and by the time you’ve then transferred it to a pan you’re not sure whether you have the right measurements. 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