Triple Ginger Jamaican Gingerbread Recipe
Triple Ginger Jamaican Gingerbread, intensely delicious
Ingredients
- 1/2 Cup Molasses*
- 2/3 C Sugar dark brown
- 1/2 C Butter
- 1 Cup Milk whole
- 2 Eggs
- 2 1/2 Cups Flour All purpose
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ginger powder
- 1/4 tsp Nutmeg
- 1/8 tsp Cardamom ground
- 2 tsp Fresh Ginger-root**
- 1/2 Cup Ginger crystallized***
Optional
- Poached Pears if making stuffed
- Toffee sauce if sticky sauce is desired
Instructions
- Preheat oven to 325F. Grease and flour or grease and line a 9x5x2 loaf pan
- Combine molasses, sugar and butter in a small pot. Place over low heat, warming till butter is completely melted. Set aside to cool briefly
- Whisk together the milk and eggs and set aside
- In a large bowl, sift together all the dry ingredients except the crystalized ginger
- Make a well in the centre of the dry ingredients then pour in the molasses mixture and milk mixture.
- Stir in the crystalized and fresh ginger. Then pour into prepared pan****. If stuffing the gingerbread, place the poached pears into the batter at this point.
- Bake for 50 mins or till a skewer inserted in the centre comes out clean or yielding very few crumbs
- Let cool (or enjoy warm). The loaf keeps for up to a week if well wrapped and kept in an airtight container at room temperature. You can also store it in the fridge. Alternately you can wrap it well and place it in the freezer.
Notes
*I use blackstrap molasses. You can use half and half molasses with golden syrup or honey or maple syrup
**Whenever I buy ginger I wash and scrub it clean, then keep it in the freezer. I eyeball the amount, roughly 2 tsps sometimes more but never less
***This diced crystallized ginger saves you the time of chopping it up yourself
****I did not have a problem with overflow on the show or when I baked this at home, it could be that my loaf pan is slightly larger. Fill your pan 2/3s full, whatever batter remains can be used to bake a muffin or sample size.
