Tom's Dark Jamaican Ginger-bread

Dark Jamaican Ginger-bread

— From Delia Smith's book of cakes.

Oven: Gas Mark 3 — 325° F — 170° C

I used my trusty 8" round silicone cake tin,

Delia says a 2lb loaf tin.

It's sticky, so line/grease well.

6oz black treacle
6oz golden syrup
6oz dark soft brown sugar
6oz butter
¼ pint water

Combine in a pan,

Stir over a gentle heat: but don't boil;

Unless you're too desperate for sugar

to wait for the cake

and would be satisfied with fudge-toffee-goo.

If you go down that route

stop reading.

You're on your own bake.

Once it's all smooth and glossy:

move on.

12oz Plain Flour
1-2 teaspoons each of ginger, cinnamon and nutmeg (to taste)

Sieve, and beat in the warm treacle mix.

I think some very finely chopped fresh ginger would work here.

But that remains untested

as I had none.

2 eggs

Beat lightly,

then beat in,

in dribs and drabs.

1 tsp bicarb
4 tblspn Milk

Add these now

and mix in well.

Place in the middle of a hot oven.

For 1¼ - 1½ hours,

until risen, firm and cooked.

Leave to cool for 5 mins then turn out.

Store for 24 hours in a cake tin.

Yea right.

It only gets the 5 minutes because it's too hot.

Serve as thick buttered slices of sugary, gingery, glee.