Damp Jamaican Gingerbread (english Recipe)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 3 cups all-purpose flour, sifted
• 3/4 cup butter
• 1 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 teaspoon baking soda
• 4 tablespoons milk
• 1/2 cup dark molasses (black treacle)
• 1/2 cup light corn syrup (pure cane syrup or golden syrup)
• 3/4 cup dark brown sugar
• 2 eggs, lightly beaten
• 1/2 cup water

Recipe

• 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.