Damp Jamaican Gingerbread Recipe π¬π§
Overview:
This Damp Jamaican Gingerbread recipe is a delightful fusion of British and Caribbean flavors, creating a dark, sticky treat that’s perfect for winter evenings or any time you’re craving a cozy indulgence. Adapted from the renowned Delia Smith, this recipe promises to please with its rich aroma and satisfying texture. Prepare to embark on a culinary journey filled with warmth and spice!
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 12 slices
Ingredients:
- 3 cups all-purpose flour
- 3/4 cup butter
- 1 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1 cup dark molasses
- 4 tbsp milk
- 1/2 cup light corn syrup (or golden syrup)
- 1/2 cup dark brown sugar
- 2 eggs
- 1/2 cup water
Instructions:
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Prepare the Loaf Tin:
- Line a buttered 2lb loaf tin with greaseproof paper, ensuring to coat the paper with a thin layer of melted butter to prevent sticking.
- It’s essential to use the right-sized tin to accommodate the rising mixture adequately. Aim for dimensions around 6Β½ x 3ΒΎ inches at the base and 3 3/8 inches high.
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Combine Wet Ingredients:
- In a saucepan, combine the molasses, syrup, dark brown sugar, and butter along with Β½ cup of water.
- Gently heat the mixture over medium-low flame, stirring continuously until everything melts and blends seamlessly. Be cautious not to let it boil; if it becomes too hot, allow it to cool slightly.
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Prepare Dry Ingredients:
- In a large bowl, sift together the all-purpose flour and spices (ginger, cinnamon, and nutmeg) to ensure they are well combined.
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Mix the Batter:
- Dissolve the baking soda in the milk and set aside.
- Gradually add the syrup mixture to the flour and spices, stirring vigorously with a wooden spoon until the batter becomes smooth, with no lumps of flour.
- Beat in the eggs, one at a time, ensuring each is fully incorporated into the batter.
- Finally, incorporate the baking soda dissolved in milk, mixing until the batter is uniform in consistency.
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Bake the Gingerbread:
- Pour the batter into the prepared loaf tin, ensuring it’s evenly distributed.
- Bake in the center of a preheated oven at 325Β°F (convection) or 300Β°F (fan-assisted) for approximately 1 to 1ΒΌ hours. The gingerbread should rise well and feel firm to the touch when done.
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Cool and Enjoy:
- Allow the gingerbread to cool in the tin for 5 to 10 minutes before carefully turning it out onto a wire rack to cool completely.
- For the best flavor and texture, transfer the cooled gingerbread to an airtight container and let it rest for at least 24 hours before slicing and serving. This allows the flavors to meld and intensify, resulting in a more delicious experience.
Nutritional Information (per serving):
- Calories: 365.8
- Fat: 12.9g
- Saturated Fat: 7.7g
- Cholesterol: 62.2mg
- Sodium: 239.4mg
- Carbohydrates: 59.6g
- Fiber: 1.1g
- Sugar: 25.1g
- Protein: 4.6g
Recipe Notes:
- Ingredient Substitutions: If you can’t find some of the ingredients mentioned, consider these substitutes:
- Dark molasses can be replaced with black treacle or dark corn syrup.
- Light corn syrup can be substituted with Tate’s golden syrup, Steen’s 100% Pure Cane Syrup, or light molasses.
- Muscovado sugar can be used instead of dark brown sugar for a richer flavor.
- Storage: This gingerbread keeps well for up to a week, although its flavor improves with time. Store it in an airtight container at room temperature to maintain its freshness.
- Serving Suggestions: Enjoy a slice of this Damp Jamaican Gingerbread on its own as a delightful snack, or elevate it with a dollop of whipped cream or a drizzle of warm caramel sauce for an extra indulgent treat.
Prepare to be transported to a world of comforting flavors and aromatic spices with each bite of this delightful Damp Jamaican Gingerbread. Whether enjoyed with a cup of tea on a chilly afternoon or shared with loved ones during festive gatherings, this recipe is sure to become a cherished favorite in your repertoire. Happy baking! π°π
