It never surprises me when someone says they don’t like Christmas pudding. I only started loving it a year or two ago, but it is really rich and fruity and for some that’s too much, even with the cream on top!
We’re actually having a Christmas pudding and an alternative this year, for those who don’t fancy a bowl of hot fruity pudding with runny cream. So that got me thinking – what would I choose as an alternative this Christmas…
It had to be ginger cake. I LOVE a Jamaican ginger cake, especially when it’s warm. The sweet and moist cake, with sultanas running through, and the aromas of cinnamon, ginger and nutmeg coming through in each and every bite. It’s absolutely delicious! Drizzled in white chocolate, or icing too, it can be made to look just as pretty.
It’s pretty simple to make too (I’m not normally a baker, more a cook). Here’s how to make my yummy festive Jamaican ginger cake:
Ingredients (serves 8):
- 100g butter
- 100g soft dark brown sugar
- 2 tbsp. golden syrup
- 150ml milk
- 1 egg,beaten
- 175g plain flour
- 2 tsp. ginger
- 2 tsp cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. bicarbonate of soda
- 200g mincemeat
- 40g raisins
- 75g milkybar
- Preheat the oven to 170 degrees. Grease and line a loaf tin, put to the side.
- In a saucepan, heat the butter, sugar and golden syrup over a low heat until melted, stirring regularly. Remove from the heat and leave to stand for 5 minutes.
- Whilst the butter and sugar mixture is cooling, in a separate bowl, sift the flour, ginger, cinnamon, nutmeg and bicarbonate of soda.
- Once the butter and sugar mixture has cooled a little, add the milk and egg. Stir well.
- Pour the sugar mixture into the flour mixture a bit at a time, stirring continuously until well combined. I use an electric whisk at this point to ensure a smooth consistency. Stir in the mincemeat and raisins.
- Pour the cake mixture into the lined loaf tin and pop in the oven for 45 minutes, or until a knife comes out clean.
- Leave the cake to cool.
- Once cooled, melt the Milkybar in a bowl over a saucepan of boiling water, or very carefully in the microwave. Drizzle over the cake, making sure to get the sides of the cake too.
- Serve to your liking – I like mine cool with cream, or slightly warm with ice cream.
So there you have it – My alternative Christmas dessert choice. A delicious festive spiced ginger cake.
I hope you enjoy it as much as my housemates do!