Dark Jamaican gingerbread
175g plain flour, sifted; 1tbsp ground ginger; 1tsp ground cinnamon; ¼ nutmeg, grated; ½tsp bicarbonate of soda; 2tbsp milk; 75g black treacle; 75g golden syrup; 75g dark brown soft sugar; 75g block butter; 1 large egg, lightly beaten.
1. Pre-heat the oven to 170°C, gas mark 3.
2. Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure.
3. Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.
4. 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!
5. 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.
6.Now 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.
7. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.
8. If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter.