Ginger Cake

You know how whenever they interview chefs they ask them about their guilty pleasures? You know, the processed or pre-prepared foods they aren't supposed to like, but secretly love? Things like ketchup or baked beans. Well, if you were to ask me that question, there would be far too many to mention, but near the top of the list would definitely be Jamaica ginger cake and Bird's custard.

food of the gods

It ain't classy, but then neither am I! Unfortunately I have never seen it here. I expect you could buy it in a special shop for some extortionate price, but that isn't my style. So you can imagine I was intrigued when I came across this recipe that claimed to turn out like the packaged version. It is also vegan, if that matters to you.

So, I made it! I made it without a food processor, because we don't have one, and just mixed it with a wooden spoon. Even so, it took no time at all to throw together. The batter was a very strange texture, thanks mostly to the lack of eggs and the hot water, I think. I ended up cooking it for longer than the recipe said because I made it in a loaf tin.

Never mind that though, how did it taste? Really good. It tastes just like a ginger cake should - moist, dense, caramelly and warming - but with the (delicious) addition of a chewy, crispy crust.  I had it warm (with custard of course) last night and cold today, and I think it improves with age.

 In less than 24 hours, the 3 of us have managed to eat over half of it. I think this is a good sign!

Here's the recipe again: Easy Peasy Ginger Cake

Simple Pleasures

My culinary highlight of the week so far was actually pretty sad:

I found Bird's Custard Powder in the supermarket on campus.

Now, perhaps if you have never experienced proper yellow custard before, this seems pretty mundane, but to me, it is just what I need to stave off homesickness and winter blues. So, in celebration, I am going to give you the recipe for one of the greatest culinary accomplishments of my family: My Granny's custard. That's right, it's made with custard powder, but I'm telling you, you have not tasted custard until you have tried this!

Granny's Custard Recipe

(makes 6 servings)

take the basic recipe for custard:

3 tbsp custard powder

3 tbsp sugar

but instead of plain milk, use a small tin of evaporated milk, then top it up to 2 1/2 cups (625 ml) with milk, making sure to combine the two milks well.

mix the custard powder, sugar, and a pinch of salt (very important) with a little of the milk mixture to form a paste in a saucepan, then add the rest of the milk, turn on the heat and bring to the boil, stirring all the time, then continue to stir as it thickens.  When the custard is thick enough for your tastes, take it off the heat (remember that it will continue to thicken as it cools). Serve warm or cold, with a dessert or on it's own!