Just last weekend was every Bermudian’s favourite holiday: Cup Match. This is a two day cricket holiday in which one end of our tiny island plays the other for the silver cup. Yes, really. This is a serious thing: Somerset versus St. Georges. Each team has its die hard fans and families who have shown their team spirit for generations. And many Bermudians value Cup Match above Christmas and even Easter. Believe me: that’s a big deal.
More generally, the long weekend is an opportunity for locals (and any adventure seeking tourists!) to picnic, spend time with family, watch the game, drink plenty of rum swizzle and spend hours out on the water. Cup Match is embodied by friendly local competition and the inevitable shenanigans that come along with it!
But back to gingerbread. No doubt it had its place in many a picnic basket and boat cooler last weekend. And for good reason. This traditional island favourite is filled with a delightful mix of rich spices, golden raisins, and candied ginger pieces. It is simply divine, whether served with ice cream for dessert, or with some fresh fruit alongside a coffee. We love it, no matter the time of year or occasion. Try it in a summer picnic as we do, or even as a perfect dessert after a holiday dinner.
Here I’ve added a little of Bermuda’s own Goslings Black Seal rum and some crystallised ginger to an already great recipe. The result: incredible. The rum just brings all the flavours together and adds a whole other level to the local culture of the dish. Fantastic!
Yield: 12 portions
2 1/4 cups of flour
1 1/2 tsp of baking soda
1 1/2 tsp of ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp of grated nutmeg
Peel of 1 orange, grated
A pinch of salt
1 cup of molasses
1 cup of butter
1 egg (room temperature)
1 cup of sugar
1/2 cup of boiling water
3 tbsp of sour cream
1/4 cup of crystallised ginger pieces
1/4 cup of Goslings Black Seal rum
Preheat the oven to 325 F on convection bake. Thoroughly grease a 9×13 inch glass baking dish.
Sift together the flour, baking soda, ginger, cinnamon and cloves in a small bowl. Grate in the nutmeg and orange peel and add the salt. Set aside.
In a small saucepan over low heat, melt the butter into the molasses, stirring frequently. When the mixture is completely blended, remove it from the heat and set aside to cool.
In a large mixing bowl, beat together the egg and sugar on high speed until the mixture begins to pale, about 2 minutes.
Add the dry ingredients to the egg mixture in sections, beating on low speed until just combined. The consistency will become very dry and crumbly; this is perfectly fine!
While stirring constantly, pour the molasses and butter into the dry mixture and continue beating on low speed until any lumps are gone.
Next add the boiling water and sour cream and mix until just combined.
Finally, stir in the rum and crystallised ginger.
Pour the mixture into the prepared baking dish and bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once the gingerbread is cooked, leave it in the oven for 10 – 15 minutes with the door slightly open to prevent the centre from sinking too much.
Let the gingerbread cool before serving. Enjoy!
Original Recipe Credit: Craig Claiborne, vol. 2