Damp Jamaican Gingerbread (English Recipe)

• 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.

allpurpose flour, butter, ground ginger, ground cinnamon, nutmeg, baking soda, milk, dark molasses, light corn syrup, dark brown sugar, eggs, water

Taken from www.food.com/recipe/damp-jamaican-gingerbread-english-recipe-75222 (may not work)