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For the Spiced Jerk Cake:

For the Rum Cream:

  1. Advance Preparation:

    • Pre heat an oven to 160c.
    • Line 2 large loaf tins with greaseproof paper.
  2. For the Spiced Jerk Cake:

    • In a pan melt the MEADOWLAND Professional 250g, brown sugar, syrup, KNORR Professional Ginger Puree, KNORR Jamaican Jerk Paste and treacle. Then with a stick blender blitz all the ingredients together until smooth then remove from the heat.
    • Whisk the bicarbonate of soda with the milk then add in the eggs.
    • Add the syrup mix from the pan and whisk into the eggs.
    • Working quickly add the sifted flour and whisk until a smooth batter is formed.
    • Pour the mix into the lined trays then bake for 40-45 minutes until the mixture springs back to the touch but still remains moist.
    • Cut into 14 portions and serve warm.
  3. For the Rum Cream:

    • Add the MEADOWLAND Double, rum and icing sugar into a bowl then whisk until soft peaks are formed.
    • Serve on the side of the cake.

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