Jamaican Rum Ginger Zinger Recipes

JAMAICAN GINGER SPONGE PUDDING

Steps:

• Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
• Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
• Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.

JAMAICAN RUM-GINGER ZINGER

Steps:

• Bring 2 cups water to boil in medium saucepan. Remove from heat. Mix in grated fresh ginger and 1 teaspoon lime juice. Cover and let stand 1 hour. Add brown sugar; stir to dissolve. Strain ginger beer into bowl, pressing firmly on solids to extract as much liquid as possible (mixture will be cloudy). Cool completely. Transfer ginger beer to jar. Cover and chill at least 2 hours or up to 1 week.
• Mix rum, Simple Syrup, falernum, ginger beer, and remaining 3/4 cup lime juice in pitcher. Fill tall glasses with ice. Pour mixture over. If desired, garnish rim of each glass with lime peel curl.
• *Falernum syrup is a sweet syrup flavored with lime, almond, ginger, and spices that's used to sweeten drinks. It's available at some liquor stores and online from davincigourmet.com.

SPICED RED ZINGER RUM PUNCH

Steps:

• Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.
• Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
• Serve punch over ice in stemmed glasses.

JAMAICAN GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
• In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
• Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
• Spread batter in prepared pan.
• Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
• Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
• If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.

RUM-GINGER DRINK

Steps:

• Fill 2 tall glasses with ice and shake in a few drops of bitters. Squeeze 1 lime wedge into each glass and drop the wedge into the glass. Pour 1 jigger (1.5 ounces) rum into each glass and top with ginger ale. For an alcohol-free drink, omit the rum.