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Jamaican bulla
Bulla cake: soft molasses and ginger spice cakes from Jamaica
Wrapped in paper at every Jamaican corner shop and school tuck shop, bulla is the cheap, dense little round cake that children take for lunch and grown-ups eat with a slice of cheese or ripe avocado. It is dark with molasses and brown sugar, warm with ginger and nutmeg, and has a slightly chewy crumb rather than a light sponge. This version uses oil, so it is vegan. The common mistake is overworking the dough, which makes bulla tough; mix only until the flour disappears. Chef's tip: leave the baked bulla in a tin overnight; the crumb softens and the spice deepens by the next day.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the syrup
- 5 ½ oz dark brown sugar
- 2 tbsp molasses
- ½ cup water
- 1 tbsp fresh gingerfinely grated
- 3 ½ tbsp vegetable oilplus a little for the tray
- 1 tsp vanilla extract
For the dough
- 12 ½ oz plain flourplus extra for rolling
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 1 tsp ground cinnamon
- ¼ tsp salt
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Method
0/7 doneStep 1: Heat the oven to 375°F (350°F fan) and lightly oil a large baking tray with a little of 1 tsp vegetable oil.
Step 2: Warm 5 ½ oz dark brown sugar, 2 tbsp molasses, ½ cup water and 1 tbsp fresh ginger in a small pan over a low heat, stirring, just until the sugar dissolves. Take off the heat and stir in the rest of 3 tbsp vegetable oil and 1 tsp vanilla extract. Let it cool until just warm.
5 minStep 3: In a large bowl mix 12 ½ oz plain flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, 1 tsp ground nutmeg, ½ tsp ground allspice, 1 tsp ground cinnamon and ¼ tsp salt.
Step 4: Pour in the syrup and stir with a wooden spoon until you have a soft, slightly sticky dough with no dry flour left. Stop as soon as it comes together.
Step 5: Tip onto a floured worktop and pat or roll to about 1.5 cm thick. Cut out 10 rounds with a 9 cm cutter, re-pressing the scraps once.
Step 6: Set them on the tray a little apart and bake for 18–22 minutes, until risen, firm to a light press in the centre and a skewer comes out clean.
20 minStep 7: Cool on a rack. Serve split with cheese (choose a vegetarian cheese, as many are made with animal rennet) or avocado. They keep in an airtight tin for 5 days.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 45 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican bulla take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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