This cake reminds me of the 70's, my husband and I drove all around Bristol, hunting for a shop that had stock of this cake, after watching a comedy on the TV. Crazy reason : Arkright of Open all Hours was trying to flog his supply of McVites Ginger Cake! We could not find it anywhere. We are now in our 70's . Will attempt this recipe tomorrow, bless you for sharing with us.
Thank you, unfortunately I'm just recovering from a neck injury, hope to be back soon. You can see more of my recipes on my website at: www.mr-pauls-pantry.com
I've been searching for this recipe for so long. My nan used to make it but I lost her recipe. I've tried so many online recipes but have always been disappointed. This is perfect, thanks for sharing. X
Every time a friend from the UK visits South Africa i BEG for them to bring me Mcvities Jamaica Ginger cake...thanks to YOU Mr Paul I'm now going to have a go at making my own! Now to find a recipe for Robertsons Ginger Shred preserve... I'm a huge fan
I watched this last year and you would have no idea how many I made for Christmas gifts they were so good. I did have to substitute treacle for molasses but there wasn't much difference. Thank you for posting this....
My Dad loved this type of cake, served with warm lemon curd. We call it gingerbread, and bake it in a 20cm square tin. I use unsulfured molasses rather than black treacle.
Hello Mr Paul Thank you for replying regarding the ginger cake much appreciated.I am looking forward to baking the cake. Made many of your cakes what I like you are such a down to earth baker no faffing about . I like the 2lb loaf tin recipes. Keep up the good work it’s a pleasure to watch your videos will look forward too more easy recipes. Thanks again Sandra
It was delicious Brenda. For once during the week I thought to hell with the diabetes! I usually only have a treat at the weekend. Thanks for watching.
Thank you for watching Maddellena and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Looks lovely! Gonna try this today New Year's Day 2023. I'm going to add a little of my leftover rum soaked fruits from my Christmas cake. Hope it will be as nice as yours!.Happy New Year 🥳
Faboulous mr Paul. Made yesterday. I used pure jaggery( its very dark sea coconut sugar ). Muscovado sugar not available. Cake turned out super. Donated to a home caring for the eldely. Tq so much.
Hallo Mr Paul Your Recipes are great and Thank you So much for telling us or showing us how to make Certain things you Can't Buy I Live in Germany so there are sone products you Can't get Hold of and They are expensive to Buy in Internet Keep The Good Work up My Family Say Thanks 😀
You are very welcome, thank you for watching and give my best wished to your Family too. You can see more of my recipe in my website at: www.Mr-Pauls-Pantry.com
My grandmother made this cake but she called molasses cookies. It was a sheet cake, and then she would sometimes do a confection sugar glaze. Makes me want to get out her recipe and make this for my Dad.
That looks absolutely amazing...I love ginger cake and custard. So I'm definitely going to be making this over the weekend..thank you so much for posting up one of my all time favourite treats
Hi Mr Paul just Watched you all butter cake certainly going to make it I never tire of watching your cake baking . I have one of those tins got it from Lakeland. Keep safe and thanks again Sandra
Thanks so much for this recipe. I have gotten quite addicted to the Jamaican spice cakes I find in a local farmer's market--they're generally not in the supermarkets here in the U.S. where I am. I'll have to substitute dark molasses for the black treacle and make a batch of the mixed spice, because they are not available locally.
I found Lyles black treacle and loaf pan liners on Amazon as well as Golden Syrup . As lyndsey said, you can find virtually anything in the US and count on Amazon to have it. The pan liners were identified as bread liners but from the looks of it they should fit my loaf pan just fine. Thanks for the great recipe, I'll be making it as soon as my Amazon order arrives.
@@MrPaulsPantry you bet I will, the only problem I see is keeping my family away from the cake for 4 days. They really enjoy all of your recipes. Keep them coming .
That looks so delicious. We're having record breaking high temps in western Canada so no ovens on, I'll have to wait to try this. It's on my list though. 😊👍
Same her in Spain, unfortunately, I have to have the oven or no videos. The upside is, being a baker all these years, I have managed to het used to the heat. Thanks for watching.
I did hope that you would show how good it is served with custard! I was not disappointed. Your cakes look wonderful. I did wonder how they managed to get the cakes to that deliciously sticky stage. I always assumed that they were sprayed with something prior to packing. I'd never have guessed that they were matured. Thank you. I might give that a go - but I'm strongly tempted to add a splash of dark rum (Kraken, if we've any in the house), to make it even more luscious.
You should be careful adding things to a recipe, especially liquids. Baking is a science and very easy to upset the balance of ingredients, unlike cooking which is an art and you can add, taste, add a bit more until it suits you. With baking yoiu don't know until it comes out of the oven and then it's too late to change things.
Thanks for this delicious looking loaf Mr Paul however, when I looked at the recipe on your website, both the butter and treacle were missing from the list of ingredients. Hopefully you will amend this so I can print out the full recipe. Thanks.
@@MrPaulsPantry Thanks for rectifying this so promptly Mr Paul but, sadly, when the "print" icon is clicked in order to print your recipe, the butter and treacle are still missing even though they both appear in the non-printed version.
Hi Mr Paul! I made a vegan version of your cake last night and the rise of the cake was beautiful! I have wrapped it all up and I look forward to opening it up in a couple of days. I made a few adjustments with the spices, but I am sure it will taste fab. I will defo update you in a couple of days. Thank you so much for this excellent video. Btw... i put my cake in a fan assisted oven at 160 but I think 170 would have been better. Peace and joy from Mauritius ❤
NO I specifically stated WHOLE MILK because of the milk solids. Why do you want to change a recipe, I spent several months testing this recipe to get it right, now you have some crazy idea of using Ginger Beer!!!!!"
Hello Mr Paul, I’ve enjoyed watching your video & it looks absolutely scrummy………however, I can’t find out when you used the eggs….was it after you had added the melted ingredients to the dry? It’s a recipe I look forward to trying out when I get my kitchen installed 😳 we recently moved house to Scotland so no oven as yet ! Take care as always 🌻😊
Uh Oh! I followed the video and forgot to add the eggs! they were still on the counter top after I put the cake in the oven! Doh! Crossing my fingers it's edible when its cooked! Custard can disguise a multitude of sins. lol
You are fabulous, thank you for the recipe. I will be trying this one out very soon. As for the heat from the oven which is no joke in Spain, there is a frying pan cake that you might like to try. Done in about 25 mins and super fluffy. I can grab the link for you if you are interested.
@@MrPaulsPantry ua-cam.com/video/8XTwzAAWkrg/v-deo.html I tried it this morning and it turned out really fluffy, far more than I expected for something done in a frying pan. I would caramelise the sugar first though, before adding the butter as I'm sure it would improve the flavour.
I did try the Greggs copycat Pasties and they were delicious, so now having a go at this. I am in Canada so wondering if I can use molasses instead of trhe treacle
@@MrPaulsPantry Hi again Mr.Paul, yes indeed you did mention how to make the dark treacle on your video but as I already had the molasses in my pantry I decided to take the easy road so to speak. I made the cake yesterday and as you instructed it’s now wrapped up and waiting for a taste test tomorrow. It was a hard decision not to cut off a slice there and then, but I will wait, lol. It did look like yours though so thanks for the recipe, it’s a keeper 😋😋🤩
I'm guessing that when you mixed wet into dry, you didn't over-mix, correct? It seems a batter similar to muffins, so I'm only assuming. This cake looks scrumptious. Will be making as soon as my oven is repaired. And that is a much-loved loaf pan! Those liners you've got--what a boon they'd be to home bakers. I will poke around some online chef supply companies and see if I can find them. Currently in the US, where they sell 50 varieties of everything, it's quite possible I will.
My goodness that looks tasty! We don’t get the original one here in Australia but the texture looks a bit like a Dutch honey/breakfast cake (which I loved until they changed the recipe). It’s an awful lot of sugar though. I think I might try to create brown sugar from erythritol so the treacle is the only real sugar. It’s the middle of winter here so a slice of that at night with some warm custard would definitely go down well! Just noticed that you’ve missed the amount of brown sugar both on the ingredients list on the screen, and in the written recipe on your website.
Hello Monique, Thanks for pointing that out, I have now edited the recipe under the video and the website, unfortunately it's not possible to edit the video, Thanks for watching.
Mr Paul, I have been waiting for this recipe since you gave us a tester of what's to come, it was well worth the wait, I have to say. I would add one more thing, make a ginger & cinnamon kind of butter scotch syrup and pour that over the cake as soon as the cake comes out of the oven. I think that would taste superb! Thank you for the wonderful recipe and the previous recipe also, it looked delicious!
Welcome and Thanks for joining Mr Paul's Pantry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Ron, in the written recipe on my website at_ mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/ in the method stage 4 is when you add the eggs. I apologise for the omission in the video but as I mentioned, I did accidentally delete one of the stages. Sorry
Sorry, I don't know what happened in the video, seem to have lost that bit, However you can see my written recipe at: mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/ Here is the clip from my recipe.: When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour. hope this helps
@@MrPaulsPantry Thank you very much for your reply. I just whisked the eggs and added them to the wet ingredients then mixed altogether thoroughly. It came out great and I’ve wrapped in wax paper and clingfilm for a few days. Looking forward to eating with my Jamaican mums birthday tomorrow! 😍
Ingredients 175 g Unsalted Butter 175 g Black Treacle 250 g Plain Flour 175 g Muscovado Sugar or any brown sugar 1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder 1/2 tsp Mixed Spice 1 tbsp Ground Ginger Pinch of Salt Wet Ingredients 200 g Whole Milk 2 Large Eggs Link to my Golden Syrup Video; ua-cam.com/video/0EXD40u8DTk/v-deo.html If you can't find ready to use Mixed Spice, make your own: 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons ground allspice ⅔ teaspoon ground cloves ⅔ teaspoon ground ginger ⅔ teaspoon ground coriander 1 ½ teaspoon ground mace
Yes I Know David, but once the video i rendered and uploaded there's nothing I can do about it, In the written recipe on my website it does explain when the eggs go in: In the meantime mix all the dry ingredients in a clean dry bowl, making sure it’s big enough to take the dry and liquid ingredients. When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour. Thanks for pointing it out.
@@MrPaulsPantry thank you Paul, I’ve actually made your recipe a couple of times and it’s by far the best I’ve ever used so I just thought I’d add about the eggs when I watched it today prior to making it again. I also add the eggs to the milk and then beat the two in with the cooled sugar treacle butter mix as it seems to mix in easier, but that’s just my preference.
Hi Mr Paul you didn’t say when you add the eggs I have watched the video twice and no mention of when you add the eggs thank you will look for your reply Sandra
If you look at the recipe on my website this is what it says.; First, set your oven to 180ºC and grease and line your baking tin with parchment. Place the Black Treacle, Sugar and Butter in a saucepan over a gentle heat, stirring occasionally until the butter and sugar are dissolved. Do not boil. Add the cold milk and mix, now leave that to cool to around body temperature. In the meantime mix all the dry ingredients in a clean dry bowl, making sure it’s big enough to take the dry and liquid ingredients. When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour. Now pour the cake batter (it will be very runny, that’s correct) into your prepared tin and bake for 45 - 50 minutes or until a skewer comes our clean MOST IMPORTANT: DO NOT open the oven door until the cake has been in 40 minutes, otherwise it may well sink in the middle. Now follow my direction in the video for wrapping and storing the cake to let it mature, for between a couple of say and a week before eating it. Unfortunately, as you saw on the video I lost some footage and could not restribe it. Thanks for watching
Full recipe is always directly under the video, just click where it says 'Show More' Ingredients 175 g Unsalted Butter 175 g Black Treacle 250 g Plain Flour 175 g Muscovado Sugar or any brown sugar 1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder 1/2 tsp Mixed Spice 1 tbsp Ground Ginger Pinch of Salt Wet Ingredients 200 g Whole Milk
@@MrPaulsPantry thank you Mr Paul I made this cake and we left it 24 hours but couldn’t wait any longer, and had some it was absolutely delicious and we having it with custard later after Sunday dinner. Thanks again
This cake reminds me of the 70's, my husband and I drove all around Bristol, hunting for a shop that had stock of this cake, after watching a comedy on the TV. Crazy reason : Arkright of Open all Hours was trying to flog his supply of McVites Ginger Cake! We could not find it anywhere. We are now in our 70's . Will attempt this recipe tomorrow, bless you for sharing with us.
Thank you, unfortunately I'm just recovering from a neck injury, hope to be back soon. You can see more of my recipes on my website at: www.mr-pauls-pantry.com
Dear Mr. Paul, your kindness and expertise stand out in each of your videos. You are treasure!
Wow, thank you Chris. Thanks for watching and taking the time to comment. I couldn't do it without people ,like yourself.
I made this, huge success! Thank so much for the recipe.
You are so welcome Biba Singh. Thank you for taking the time to comment, I really do appreciate it. So glad you enjoyed it.
I've been searching for this recipe for so long. My nan used to make it but I lost her recipe. I've tried so many online recipes but have always been disappointed. This is perfect, thanks for sharing. X
Thanks, Mr.Paul. I love your teaching😍
Every time a friend from the UK visits South Africa i BEG for them to bring me Mcvities Jamaica Ginger cake...thanks to YOU Mr Paul I'm now going to have a go at making my own! Now to find a recipe for Robertsons Ginger Shred preserve... I'm a huge fan
Thank you Paul. I’ve used your recipe and the results are wonderful, sticky and authentic. Leave it as long as you can for extra stickiness ❤
I watched this last year and you would have no idea how many I made for Christmas gifts they were so good. I did have to substitute treacle for molasses but there wasn't much difference. Thank you for posting this....
Oh, I wish I had a slice right now with a cup of hot tea!! I love anything that has lots of spices ❤
Absolutely delicious....hubby, m-in-law and I loved it. Thanks for the breakdow.!!!!
Wow, did not know about wrapping and leaving it to mature. Gonna make this tonight! Wonderful, thank you.
You are so welcome!
My Dad loved this type of cake, served with warm lemon curd. We call it gingerbread, and bake it in a 20cm square tin. I use unsulfured molasses rather than black treacle.
Thanks Cathy.
Hello Mr Paul
Thank you for replying regarding the ginger cake much appreciated.I am looking forward to baking the cake. Made many of your cakes what I like you are such a down to earth baker no faffing about .
I like the 2lb loaf tin recipes. Keep up the good work it’s a pleasure to watch your videos will look forward too more easy recipes. Thanks again Sandra
Thanks Sandra, When running a busy bakery we had no time for faffing about. Stay safe.
Ginger cake and custard what a treat 👍🏼
It was delicious Brenda. For once during the week I thought to hell with the diabetes! I usually only have a treat at the weekend. Thanks for watching.
You have made my day ....Thank you Mr. Paul......
Glad to hear that Jacqueline. Thanks for stopping by and I hope you give this a try and if you do, please let me know how it goes.
Got to try this. Love anything with ginger..
Thank you for watching Maddellena and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr Paul I was do happy my cake out super. Followed the instructions word by word. Only one snag it needed more ginger. Thank you for recipe.
Great job Dorothy, I'm pleased it turned out well for you. I too like a little more ginger myself but it's not to everyone's taste.
This looks delicious! We’re struggling to find the shop bought one here for some reason so I guess I’ll have to try out your recipe. 👍🏻
Looks lovely! Gonna try this today New Year's Day 2023. I'm going to add a little of my leftover rum soaked fruits from my Christmas cake. Hope it will be as nice as yours!.Happy New Year 🥳
👏🏼👏🏼👏🏼. Fabulous! Just my cup of tea😊
Mine too! Thanks for watching and taking the time to comment.
Going to try this recipe , lok lovely. I like to add chopped preserved ginger to my recipe .
Faboulous mr Paul. Made yesterday. I used pure jaggery( its very dark sea coconut sugar ). Muscovado sugar not available. Cake turned out super. Donated to a home caring for the eldely. Tq so much.
Sounds great, thanks for sharing Dorothy.
Hallo Mr Paul
Your Recipes are great and Thank you So much for telling us or showing us how to make Certain things you Can't Buy I Live in Germany so there are sone products you Can't get Hold of and They are expensive to Buy in Internet
Keep The Good Work up My Family Say Thanks 😀
You are very welcome, thank you for watching and give my best wished to your Family too. You can see more of my recipe in my website at: www.Mr-Pauls-Pantry.com
My grandmother made this cake but she called molasses cookies. It was a sheet cake, and then she would sometimes do a confection sugar glaze. Makes me want to get out her recipe and make this for my Dad.
So lovely that you think of us that don't live in the UK and that you suggest alternatives to UK products!
You are so welcome. I don't live in the UK, been here in Granada, Spain for 25 years where I had a bakery here for 12 years before I retired.
@@MrPaulsPantry Yes, you know how difficult it can be. Easier now though with the internet. Granada, I'm jealous! Always wanted to see the Alhambra!
That looks absolutely amazing...I love ginger cake and custard. So I'm definitely going to be making this over the weekend..thank you so much for posting up one of my all time favourite treats
You're very welcome Jane. It must be the favourite of a lot of people judging by the number of request I received.
Hi Mr Paul just Watched you all butter cake certainly going to make it I never tire of watching your cake baking . I have one of those tins got it from Lakeland.
Keep safe and thanks again Sandra
Hope you enjoy it Peter. Thanks for watching.
Thank you Sir. I is going to attempt a vegan version.
Thank you God bless great video happy holidays 🙏🙏🙏🙏
hi Paul when did you put the eggs in
You are a delight to watch and your recipes always come out just right for me. I am careful but your recipes are that good. Thank you.
Glad you like them Marie, Thanks for watching and also for commenting.
Awesomeness, it’s better than my recipe, thank you for sharing 👏👏👍👍💖💖
Thank you so much 👍 I'm glad you like it.
Another yummy recipe. Thank you.
My pleasure 😊
Thank you mr Paul for your answer . No I wont be replacing the milk with ginger beer that is why I asked your opinion first. Tq.
Thanks so much for this recipe. I have gotten quite addicted to the Jamaican spice cakes I find in a local farmer's market--they're generally not in the supermarkets here in the U.S. where I am. I'll have to substitute dark molasses for the black treacle and make a batch of the mixed spice, because they are not available locally.
This was a fave when I was young. The recipe looks really easy and it turned out delicious. I really want to try this.
Hope you enjoy it Tracy. Do let me know how it turns out for you please. Thanks for watching and for commenting too.
Absoloutley lovely, thanks so much
I found Lyles black treacle and loaf pan liners on Amazon as well as Golden Syrup .
As lyndsey said, you can find virtually anything in the US and count on Amazon to have it. The pan liners were identified as bread liners but from the looks of it they should fit my loaf pan just fine. Thanks for the great recipe, I'll be making it as soon as my Amazon order arrives.
Sounds good SDusan, Do please let me know how it goes.
@@MrPaulsPantry you bet I will, the only problem I see is keeping my family away from the cake for 4 days. They really enjoy all of your recipes. Keep them coming .
THIS IS THE THIRD TIMEMADE THIS and is very consistent
Many thanks for the feedback Anthony.
A nother great recipes tastes just like the ones you buy the onley down is my famley love it and want me to make them one
Hope you enjoy it Sydney, if they leave you some.
Hi, Mister Paul. Very sorry if you've already addressed this question, but what is the amazing looking custard sauce? Is it crème Anglaise?
Yes it is and her is the link to my recipe mr-pauls-pantry.com/home-made-custard/
@@MrPaulsPantry this is wonderful! Thank 😊 you.
That looks so delicious. We're having record breaking high temps in western Canada so no ovens on, I'll have to wait to try this. It's on my list though. 😊👍
Same her in Spain, unfortunately, I have to have the oven or no videos. The upside is, being a baker all these years, I have managed to het used to the heat. Thanks for watching.
I did hope that you would show how good it is served with custard! I was not disappointed. Your cakes look wonderful. I did wonder how they managed to get the cakes to that deliciously sticky stage. I always assumed that they were sprayed with something prior to packing. I'd never have guessed that they were matured. Thank you. I might give that a go - but I'm strongly tempted to add a splash of dark rum (Kraken, if we've any in the house), to make it even more luscious.
You should be careful adding things to a recipe, especially liquids. Baking is a science and very easy to upset the balance of ingredients, unlike cooking which is an art and you can add, taste, add a bit more until it suits you. With baking yoiu don't know until it comes out of the oven and then it's too late to change things.
Good point, sir. I could always inject some into the cake as it matures. Thank you again.
Can you please make a recipe for malt loaf, Soreen style in the US can't get it 😢 ❤️❤️❤️❤️
I'll put it on my to-do-list Thanks
Looks
Fab
Thanks for this delicious looking loaf Mr Paul however, when I looked at the recipe on your website, both the butter and treacle were missing from the list of ingredients. Hopefully you will amend this so I can print out the full recipe. Thanks.
Thanks Tina, all fixed now.
@@MrPaulsPantry Thanks for rectifying this so promptly Mr Paul but, sadly, when the "print" icon is clicked in order to print your recipe, the butter and treacle are still missing even though they both appear in the non-printed version.
Hi Mr Paul! I made a vegan version of your cake last night and the rise of the cake was beautiful! I have wrapped it all up and I look forward to opening it up in a couple of days. I made a few adjustments with the spices, but I am sure it will taste fab. I will defo update you in a couple of days.
Thank you so much for this excellent video.
Btw... i put my cake in a fan assisted oven at 160 but I think 170 would have been better.
Peace and joy from Mauritius ❤
Thank you, I look forward the the outcome.
Mr Paul I just want t ask a question instead of using milk can I use ginger beer?
NO I specifically stated WHOLE MILK because of the milk solids. Why do you want to change a recipe, I spent several months testing this recipe to get it right, now you have some crazy idea of using Ginger Beer!!!!!"
Hello Mr Paul, I’ve enjoyed watching your video & it looks absolutely scrummy………however, I can’t find out when you used the eggs….was it after you had added the melted ingredients to the dry? It’s a recipe I look forward to trying out when I get my kitchen installed 😳 we recently moved house to Scotland so no oven as yet ! Take care as always 🌻😊
Helo Lynda, I added the eggs when the butter, sugar,treacle and milk mixture had cooled, I'll amend the written recipe. Thanks
Thanks Mr P, they also made a golden syrup cake too, can you work your magic and show us how to make this too, cheers.
Uh Oh! I followed the video and forgot to add the eggs! they were still on the counter top after I put the cake in the oven! Doh! Crossing my fingers it's edible when its cooked! Custard can disguise a multitude of sins. lol
You say the cake should age for up to a week ... How long would one typically see for a "sell by" date?
You are fabulous, thank you for the recipe. I will be trying this one out very soon. As for the heat from the oven which is no joke in Spain, there is a frying pan cake that you might like to try. Done in about 25 mins and super fluffy. I can grab the link for you if you are interested.
That sounds great Natasha, I would very much appreciate the link. Thank You
@@MrPaulsPantry ua-cam.com/video/8XTwzAAWkrg/v-deo.html I tried it this morning and it turned out really fluffy, far more than I expected for something done in a frying pan. I would caramelise the sugar first though, before adding the butter as I'm sure it would improve the flavour.
Awesome. The custard just put it over the top.
That looks beautiful 😍
Thank you! Cheers!
I do love a bit ginger cake...
You and thousands of other according to the requests I received. Thanks for watching and taking the time to comment.
Oooh my favourite mr p xx ❤️
Well done for weighing treacle straight into Your pan!
I did try the Greggs copycat Pasties and they were delicious, so now having a go at this. I am in Canada so wondering if I can use molasses instead of trhe treacle
Yes Jayne you can, I did mention that in the video. Do let me know how it goes pldease.
@@MrPaulsPantry Hi again Mr.Paul, yes indeed you did mention how to make the dark treacle on your video but as I already had the molasses in my pantry I decided to take the easy road so to speak. I made the cake yesterday and as you instructed it’s now wrapped up and waiting for a taste test tomorrow. It was a hard decision not to cut off a slice there and then, but I will wait, lol. It did look like yours though so thanks for the recipe, it’s a keeper 😋😋🤩
Very interesting. I'm eating some now. Not home made.
I'm guessing that when you mixed wet into dry, you didn't over-mix, correct? It seems a batter similar to muffins, so I'm only assuming. This cake looks scrumptious. Will be making as soon as my oven is repaired.
And that is a much-loved loaf pan! Those liners you've got--what a boon they'd be to home bakers. I will poke around some online chef supply companies and see if I can find them. Currently in the US, where they sell 50 varieties of everything, it's quite possible I will.
Hi Lyndsey, I think the liners can be purchased online at 'Lakeland'. As for the batter, I used a balloon whisk until all was incorporated.
@@MrPaulsPantry Excellent. Thank you so much!
Hi can this recipe be used for cupcakes? If so how could you do it please
Never tried it Joan sorry. If you try it do let me know the outcome.
My goodness that looks tasty! We don’t get the original one here in Australia but the texture looks a bit like a Dutch honey/breakfast cake (which I loved until they changed the recipe). It’s an awful lot of sugar though. I think I might try to create brown sugar from erythritol so the treacle is the only real sugar. It’s the middle of winter here so a slice of that at night with some warm custard would definitely go down well!
Just noticed that you’ve missed the amount of brown sugar both on the ingredients list on the screen, and in the written recipe on your website.
Hello Monique,
Thanks for pointing that out, I have now edited the recipe under the video and the website, unfortunately it's not possible to edit the video, Thanks for watching.
Mr Paul, I have been waiting for this recipe since you gave us a tester of what's to come, it was well worth the wait, I have to say. I would add one more thing, make a ginger & cinnamon kind of butter scotch syrup and pour that over the cake as soon as the cake comes out of the oven. I think that would taste superb! Thank you for the wonderful recipe and the previous recipe also, it looked delicious!
Glad you enjoyed it. Thanks for your comment.
Hi Paul hope your well, I'm trying the ginger cake ,but you didn't say hiw much muscovado sugar can you reply back how much please
He passed away last year
Recipe is in the description
❤
I like to put chopped candied ginger into the batter and crushed pecans on top
👍👍👍
Mr Paul when do put the eggs in? As you deleted some if the video footage. TQ
Sorry, full method at: mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/
💖💖💖💖
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Enjoy evrey bit of this video ♥️♥️🙏🙏
How much sugar?
friend just joined sty safe
Welcome and Thanks for joining Mr Paul's Pantry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Is black treacle the same as molasses?
Not quite but you can use it as a substitute, I did mention that in the video.
when were the eggs put in the mix
Ron, in the written recipe on my website at_ mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/ in the method stage 4 is when you add the eggs. I apologise for the omission in the video but as I mentioned, I did accidentally delete one of the stages. Sorry
When do you add the eggs
Full written recipe here: mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/
When did you add the eggs, please ?
Sorry, I don't know what happened in the video, seem to have lost that bit, However you can see my written recipe at: mr-pauls-pantry.com/mcvities-copycat-jamaican-ginger-cake/
Here is the clip from my recipe.:
When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour. hope this helps
@@MrPaulsPantry Thank you very much for your reply. I just whisked the eggs and added them to the wet ingredients then mixed altogether thoroughly. It came out great and I’ve wrapped in wax paper and clingfilm for a few days. Looking forward to eating with my Jamaican mums birthday tomorrow! 😍
Where can you buy the case xx
I had them left over from the shop, you can use parchment. Someone told me that online Amazon and Lakeland sell them.
Did you forget to put the eggs in?
Have I missed how much sugar u add?
Hello Gemma, the recipe is always under each video and on my website.
This why am not good at this stuff I can't ever find them x
Ingredients
175 g Unsalted Butter
175 g Black Treacle
250 g Plain Flour
175 g Muscovado Sugar or any brown sugar
1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder
1/2 tsp Mixed Spice
1 tbsp Ground Ginger
Pinch of Salt
Wet Ingredients
200 g Whole Milk
2 Large Eggs
Link to my Golden Syrup Video; ua-cam.com/video/0EXD40u8DTk/v-deo.html
If you can't find ready to use Mixed Spice, make your own:
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice
⅔ teaspoon ground cloves
⅔ teaspoon ground ginger
⅔ teaspoon ground coriander
1 ½ teaspoon ground mace
Thank u so much
Please can I have a slice😂
What about the eggs
You have forgotten to give the weight of muscovado sugar
ALL my recipes are written underneath the video and on my website, including the sugar
Please note the deleted section also deleted adding the two beaten eggs to the mixture along with the black treacle, butter and sugar mix.
Yes I Know David, but once the video i rendered and uploaded there's nothing I can do about it, In the written recipe on my website it does explain when the eggs go in:
In the meantime mix all the dry ingredients in a clean dry bowl, making sure it’s big enough to take the dry and liquid ingredients.
When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour.
Thanks for pointing it out.
@@MrPaulsPantry thank you Paul, I’ve actually made your recipe a couple of times and it’s by far the best I’ve ever used so I just thought I’d add about the eggs when I watched it today prior to making it again. I also add the eggs to the milk and then beat the two in with the cooled sugar treacle butter mix as it seems to mix in easier, but that’s just my preference.
@@davidrichards6835 Good tip David, Thanks for that.
Can you give spices in spanish please xx
Chissie, if you haven't got it, puit Google Translate on your computer or phone, it's a god send, You can type or speak into it.
Hi Mr Paul you didn’t say when you add the eggs I have watched the video twice and no mention of when you add the eggs thank you will look for your reply Sandra
If you look at the recipe on my website this is what it says.; First, set your oven to 180ºC and grease and line your baking tin with parchment.
Place the Black Treacle, Sugar and Butter in a saucepan over a gentle heat, stirring occasionally until the butter and sugar are dissolved. Do not boil. Add the cold milk and mix, now leave that to cool to around body temperature.
In the meantime mix all the dry ingredients in a clean dry bowl, making sure it’s big enough to take the dry and liquid ingredients.
When the Treacle, sugar, butter are all cool you can add the beaten eggs, mix well and add to the dry ingredients, a little at at a time, mixing in between to avoid lumps of dry flour.
Now pour the cake batter (it will be very runny, that’s correct) into your prepared tin and bake for 45 - 50 minutes or until a skewer comes our clean
MOST IMPORTANT: DO NOT open the oven door until the cake has been in 40 minutes, otherwise it may well sink in the middle.
Now follow my direction in the video for wrapping and storing the cake to let it mature, for between a couple of say and a week before eating it.
Unfortunately, as you saw on the video I lost some footage and could not restribe it. Thanks for watching
Sounds like McVities just copied Yorkshire Parkin and renamed it.
How much sugar is in it please?
Full recipe is always directly under the video, just click where it says 'Show More'
Ingredients
175 g Unsalted Butter
175 g Black Treacle
250 g Plain Flour
175 g Muscovado Sugar or any brown sugar
1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder
1/2 tsp Mixed Spice
1 tbsp Ground Ginger
Pinch of Salt
Wet Ingredients
200 g Whole Milk
@@MrPaulsPantry thank you Mr Paul I made this cake and we left it 24 hours but couldn’t wait any longer, and had some it was absolutely delicious and we having it with custard later after Sunday dinner. Thanks again