Another in our series looking at things not specifically related to our own services. (Check out our other damp proofing articles for more).
Damp Jamaican ginger bread – if you see those words on a menu you’d likely think the combination is a little odd. Gingerbread is clearly fine and Jamaican ginger bread implies they’ll be a twist to the usual gingerbread taste. But damp certainly is not a word you’d expect to see.
However don’t let this unusual name put you off Damp Jamaican ginger bread, as it has proved to be a popular dish for many people especially dessert lovers. So what is Damp Jamaican ginger bread and how do you go about making it?
Damp Jamaican ginger bread is a popular dish that comes from one of the UK’s most popular cooks Delia Smith, who is well known for her no-nonsense cooking style. It’s also sometimes referred to as Dark Jamaican ginger bread instead and the recipe is based on the gingerbread cakes made in Jamaica.
Making Your Own Damp Jamaican Ginger Bread
3 cups of flour
1 cup of butter
1 Teaspoons ground ginger
2 Teaspoons ground cinnamon
1 Teaspoon grated nutmeg
1 Teaspoon baking soda
4 Tablespoons milk
2 Tablespoons of Black Treacle
2 Tablespoons of Syrup
2 Tablespoons of Brown Sugar
If you want to try some Damp Jamaican Ginger Bread then the list of ingredients above will help you make enough to serve 12 people.
And you can also try making some alterations to it, too. For example, you could use dark molasses in the place of black treacle.
Butter a loaf tin with melted butter and line with grease proof paper.
Mix the treacle, syrup, sugar and butter in a saucepan and add water. Stir the mixture until it’s thoroughly blended. Don’t let the mixture boil, leave to cool if it gets too hot.
Mix the flour and spices in a mixing bowl, and add the baking soda and milk. Once thoroughly blended add the treacle mixture and beat until the mixture is smooth.
Slowly beat the eggs into the mixture and slowly poor the mixture into the loaf tin.
Bake in the oven until the mixture is well risen and firm to touch. Once ready leave the mixture to cool and wait 24 hours before eating.