Rooted in Jamaica’s colonial history, where British and African culinary influences mingled, it originally became popular for its use of ginger, molasses and dark sugar – ingredients that ...

Now, there are many types of gingerbread, but for this particular cake you need to get the dark, sticky sort – always my first choice – rather in the style of a Jamaica ginger cake.

We don’t want this boiled, so take it low and slow. Remove from the heat and add the stem ginger. Give it all a good mix and set aside to cool. In a large bowl, combine the dry ingredients with ...