Damp Jamaican Gingerbread (English Recipe)

Name: Damp Jamaican Gingerbread (English Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
2
My tin measures 61/2 x 33/4 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 1/2 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 11/4 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.

904

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, sifted, 3/4 cup butter, 1 1/2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and more.

Yes, Damp Jamaican Gingerbread (English Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!