Damp Jamaican Gingerbread English Recipe
Delve into the comforting warmth of this Damp Jamaican Gingerbread, a rich, spiced treat inspired by classic English baking traditions. Bursting with the bold flavors of dark molasses, golden syrup, and stem ginger, this gingerbread is perfectly moist and irresistibly aromatic. A blend of ground ginger, cinnamon, nutmeg, and allspice infuses every bite with cozy, fragrant spice, while a touch of stem ginger syrup adds a delightful twist. Easily prepared in just 20 minutes and baked to golden perfection, this sticky, tender loaf pairs beautifully with butter, whipped cream, or even a drizzle of caramel. Perfect for 8 generous servings, this gingerbread will fill your kitchen with the nostalgic scent of holidays and warm any occasion with its delightful texture and lingering spice.
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 175 grams Dark brown sugar
- 200 grams Golden syrup
- 50 grams Black treacle (molasses)
- 125 ml Whole milk
- 2 large Eggs
- 250 grams Plain flour
- 2 teaspoons Baking powder
- 3 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 2 pieces Stem ginger in syrup, finely chopped
- 2 tablespoons Stem ginger syrup
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan, melt the butter, dark brown sugar, golden syrup, and black treacle over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a small bowl, beat the eggs and mix in the milk. Gradually stir this mixture into the cooled butter and sugar mixture.
In a large mixing bowl, sift together the plain flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and salt. Make a well in the center.
Pour the wet ingredients into the well of the dry ingredients and gently mix until fully combined and smooth. Avoid overmixing to keep the gingerbread tender.
Fold in the chopped stem ginger pieces and 2 tablespoons of stem ginger syrup for added texture and flavor.
Pour the batter into the prepared baking tin, ensuring it is evenly spread out.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove from the oven and allow the gingerbread to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
Serve on its own, with a spread of butter, or topped with whipped cream. Store in an airtight container for up to a week to maintain its delightful dampness.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 52.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
