Gingerbread, ginger cake, gingerbread cake… I’m a bit hazy on the difference to be honest. But in my mini-quest for accuracy I turned immediately to Delia (natch) and she calls it Jamaican gingerbread, therefore so too shall I.
I’ve never made proper dark Jamaican-style gingerbread before, but I certainly shall again. Bog-standard ginger cake is yummo (as Rick would say) but this is more aromatic, spicy and black treacle-laden…authentically Jamaican, I’m sure. Delia demands that the dark squidgy cake be served thickly spread with butter (I may have added the ‘thickly’ bit actually) and I do as I’m told. This gave me the nudge to make it into bread and butter pudding; it was calling out to be drenched in custardy goodness and liberally scattered with sweet sticky stem ginger…and I am nothing if not obliging.
- Dark Jamaican gingerbread (I used Delia’s recipe – or just buy it)
- 70g salted butter, softened
- 275ml full fat milk
- 60ml double cream
- 50g caster sugar
- 3 eggs
- zest of 1 lemon
- 4 knobs of preserved ginger in syrup, chopped
- handful of pecan nuts, chopped
- nutmeg to grate on top
2 pint/1.2 litre baking dish, buttered
Slice the gingerbread to whatever thickness brings you joy and butter generously.
Layer the slices in the baking dish, overlapping each other, and sprinkle the chopped ginger and pecans in and around the cake.
In a jug or bowl, whisk together the milk, cream, sugar and eggs, then grate in the lemon zest and whisk again.
Pour this mixture over the buttered cake and press down so that all the cake soaks up the creamy milk. Grate fresh nutmeg on top.
Leave to stand in the fridge for a while, if you have time, or pop straight into the oven to bake in a pre-heated oven at 180/160FAN if you don’t.
Cook for 30-40 minutes and serve warm with double cream.