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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

JAMAICAN GINGER CAKE

JAMAICAN GINGER CAKE

Jamaican ginger cake takes me back to my childhood. Growing up I could always scavenge through my aunt's or uncle's cupboards to find a mcvitives ginger cake. When I visited my uncle Jeffrey's it was always a welcomed treat. However going through my auntie Jackie's cupboards was a matter of life and death. To set the scene they had a dedicated sweet cupboard, you could find anything in this cupboard from crisps, cakes, sweets, biscuits you name it. All this food was collected from various different occasions and crammed in. It was always full, I don't even think they consumed it themselves. Therefore the majority of the time everything was out of date. I've had a few dodgy ginger cakes, but now I've decided to have a crack at making my own, with the help of a Delia Smith recipe. 

Ingredients:

  • 175g Plain Flour
  • 1Tbsp Ground Ginger
  • 1Tbsp Ground Cinnamon
  • 1Tsp Nutmeg
  • 1/2 Tsp Bicarbonate Soda
  • 2Tbsp Full Fat/ Semi Skimmed Milk
  • 75g Black Treacle
  • 75g Golden Syrup
  • 75g Dark Brown Sugar
  • 75g Unsalted Butter
  • 1 Egg (Lightly Beaten)

Method:

  1. Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side. 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!
  2. 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.
  3. 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. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.
WHOLEMEAL LOAF

WHOLEMEAL LOAF

WHOLEMEAL BAGELS

WHOLEMEAL BAGELS