This pudding perfectly embodies my dual heritage. It brings together the signature desserts of both my Jamaican and English grandmothers, with a naughty, salty, sticky toffee twist!
The English apples in this recipe, with that familiar, comforting crumble, remind me autumn afternoons collecting windfall apples in Nana's Cornish garden. The moist, spicy ginger cake, inspired my paternal Grandma, the daughter of a Jamaican diplomat and wife to the son of a sugar plantation manager, was a treat she gave us that reminded her of home. Layered together with salted caramel sauce, a shot of rum and a big dollop of cream, in my classic homegrown jars, and voila: Jamaica Inn Crumble!
Apples, unlike much of the fruit we are used to, love our climate and can grow in our gardens, so make sure the ones you use are at least UK grown. For Supper Club, I used organic apples from Kent. Yeo Valley organic double cream was my choice of topping - a well known family company based in Somerset, that have high animal welfare and are organic, meaning they do things as naturally as possible.
Making the different elements can be a bit time consuming, but once you've done it, put them aside and assemble whenever you fancy this devilish little delight!
Step 1: The Ginger Cake
This is best to do a day or two before as it improves with time. It also freezes well if you need to prepare well in advance.
250g/ 8oz softened butter (or margarine for lactose-free)
250g/ 8oz dark muscovado sugar
Half of a 225g tin black treacle
375g/ 12oz plain flour
5 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
300ml/ half pt milk (unsweetened soya milk if lactose-free)
2 tsp bicarbonate of soda
- Grease and base line a large square tin with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine, stir the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the mixture until well blended.
- Pour into the prepared tin and bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Step 2: The Apple Compote
600g / 3 or 4 medium apples
A splash of lemon juice
- Peel and core your apples, cut into quarters.
- Poach in a small amount of water at the bottom of the pan with splash of lemon juice if you have it.
- put a lid on and keep on a low heat until the apples are stewed down into a saucy compote, but still have a good bit of shape.
- Take off the heat and set aside.
Step 3: The Crumble
This is just your normal crumble mix, but I added British oats as I always like to make it a bit more wholesome.
120g plain flour (you can use a gluten free alternative if you prefer)
60g unsalted butter at room temperature, cut into pieces.
60g brown sugar (I tend to cut this down as the toffee sauce is pretty sweet!)
- Tip the flour and sugar into a large bowl.
- Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Set aside.
Step 5: The Salted Toffee Sauce
I didn't do this at supper club, but if you want to make this pudding truly Jamaican, you can add a splash or dark rum to this sauce at the end. I love adding a naughty little twist to surprise people!
120g (4 oz) light brown sugar
120g (4 oz) butter
100ml cream or full cream milk
A couple of pinches of salt.
- Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved. Watch it carefully so that it doesn't burn
- Stir in the cream and heat gently until bubbling, stirring continually. Remove from heat and serve warm.
Step 6: Assembling
You can either assemble and serve all of this fresh out of the oven, or if you've got other courses involved, you can prepare in advance, quickly put it together before you serve and heat them up in the microwave. Either way, you do the following:
- Cut the cake into small squares (do this in advance - you will have leftovers) and place in a jar, glass or bowl.
- Pour over a good ladle full of the toffee sauce.
- Spoon a dollop of apple compote on top.
- Sprinkle the crumble mix so it covers all the apple.
- Place in microwave for 30 seconds. If you put them all in together it will be more. Start with a minute and then keep going in 30 second bursts until you can feel they are hot.
- Take out and put a big dollop of double cream on top, with either a sprig of mint or some thin slices of fresh apple to garnish. If you have neither of these you could dust with a bit of ginger or cinnamon powder.
Serve, enjoy and why not take a picture of you all?
Post and tag @thehomegronwcollectiveuk and #hgscathome, share on our FB page or send it to me via email and make me smile!
NB. The quantities in this recipe will make quite a lot. You can keep the extra ginger cake to have with tea throughout the week, or freeze it for the next time you want to make this pudding. For the rest, use your judgement and halve the quantities if only making for a couple of people.