Think there's only one way to enjoy our delicious Jamaica Ginger Cake? Think again!
From tropical trifles to good times gateaux, let TV Chef Rustie Lee guide you through the many ways to serve this tasty treasure!

Rusties Recipes

6 of Rustie's favourites

Jamaica Ginger Cake - Flute Glory

Hold the bubbly – Rustie promises this delicious dessert is a far better use of your flute glasses!
2 Flute Glasses
½ pkt Jamaica Ginger Cake
50g (2oz) Stem Ginger chopped
4tbsp Syrup from Stem Ginger
2tbsp Spiced Rum
4fl.oz Double Cream whipped
with Vanilla & 1tbsp Sugar
150g (6oz) Vanilla Ice Cream 

How to make happiness
Cut 2 slices of Jamaica Ginger Cake into 12 little squares for each glass. Place 6 squares at the bottom of a glass. Pour 2tbsp of ginger syrup over the cake. Mix 3/4 of the stem ginger into the ice cream. Scoop half of the ice cream mixture and place on top of the cake. Place another layer of cake on top of the ice cream and sprinkle with 1tbsp spiced rum. Place the whipped cream on top of the cake. Decorate with some of the remaining chopped ginger. Repeat for the other glass. Serve straightaway.

Jamaica Ginger Cake Pudding

Jamaica Ginger Cake Pudding

A cake and a pudding? That sounds
like pure happiness to us!
3pkts Jamaica Ginger Cake
10fl.oz Double Cream
½ pt Milk
2 Eggs
2oz Sugar
2tsp Vanilla Essence
4oz (200g) Sultanas
1oz (25g) Butter
Icing Sugar for dusting

How to make happiness
Slice the ginger cakes into approx 21 slices. Grease the ovenproof baking dish.
Place some of the slices of cake on the bottom of the dish, sprinkle with some of the sultanas. Layer cake and fruit until all the cake and fruit are in the bowl. Whisk two eggs in a separate bowl, add the sugar and gently whisk in the milk, double cream and vanilla essence until all combine. Pour the mixture over the cake, press down gently with a spoon and allow to stand for approx 10 minutes. In a pre-heated oven (180°C, gas mark 4) bake for 35-40 minutes. Serve hot or allow to cool. Then cut into squares and dust with icing sugar.

Jamaica Ginger Cake Trifle

This is truly tropical trifle. One to enjoy, whatever the weather!

1 1/2 pkt Jamaica Ginger Cake
1pt Blackcurrant Jelly/or Strawberry Jelly
230g Pineapple Pieces (keep some of the pineapple & mango for decoration)
230g Mango Pieces
1pt Custard
1oz Melted Chocolate
8tbsp Spiced Rum
20fl.oz Double Cream
1tsp Vanilla Essence
2dsp Caster Sugar

How to make happiness
Slice up a whole packet of Jamaica Ginger Cake, leaving half the slices for decoration.

Place the cake at the bottom of the bowl.  Cover with the pineapple and mango and sprinkle the spiced rum on top. Pour the jelly over the cake and fruit. Place in the fridge to allow the jelly to set overnight. Make custard and allow to cool, then pour over the jelly.  Put the trifle back in the fridge to allow the custard to set (approx 1hr).

Pour the double cream into a bowl, add the vanilla essence and sugar and whisk to a peak. Remove the trifle from the fridge, cover the mixture with the cream and spread with a pallet knife.

Make rosettes using cream in a piping bag. Decorate with the pineapple / mango and Jamaica Ginger Cake. Put the melted chocolate in a greaseproof piping bag, cut a small piece from the end, and pour the chocolate over the trifle. Enjoy!

Jamaica Ginger Cake Truffles

Treat yourself to these mouthwatering truffles. They’re small but big on taste.

1pkt Jamaica Ginger Cake
4tbsp Rum/optimal or 2tbsp Apricot Jam dissolved with 1tbsp hot water.
150g (6oz) Milk Chocolate
100g (4oz) Glace Cherries chopped
50g (2oz) Chocolate Vermicelli
How to make happiness
Break the chocolate into pieces in either a small saucepan or bowl. Place the bowl in a pan of gently simmering boiling water. Take care that the water doesn’t touch the chocolate otherwise the chocolate will go hard. In a bowl, break up the Ginger Cake and  sprinkle in the chopped cherries. Mix all together. Add rum or apricot to bind the mixture. Roll the mixture into little balls, approx 1oz /25g. There should be approx. 28 balls.  Place them on a plate and first roll the balls in the melted chocolate, then roll them in the vermicelli. Carefully place the truffles in little paper cases – perfect for a gift!

Jamaica Ginger Cake Cheesecake

This delicious sweet runs rings around any other dessert – a real treat!

1 pkt Jamaica Ginger Cake (crumbled)
250g (9oz) McVitie’s Digestive Biscuits (crumbled)
100g (3.5oz) Butter
400g (14oz) Full Fat Cream Cheese
100g (3.5oz) Icing Sugar
100g (3.5oz) Crème Fraiche
95g (3.5oz) Demerara Sugar
95g (3.5oz) Butter
200ml Condensed Milk or Double Cream

How to make happiness
Line a spring based flan ring with greaseproof paper.  Melt butter and mix with biscuit crumbs.  Place crumb mixture into tin and spread evenly, compressing the mixture.  Place in the fridge to cool for 30 minutes.

Mix the cream cheese, cake crumb (remembering to save a small amount to sprinkle on top when finished), crème fraîche and icing sugar in a small food mixer with a beater attachment until all the ingredients are well mixed (about 30 seconds on medium).  When the base is set, place the cream cheese mixture on top and spread out evenly.  Using a pointed knife make a trough in the mixture in a spiral coming out from the centre to the edge.

Place back into the fridge for 1 hour.

Make the toffee sauce by placing the butter and sugar in a pan and stir over heat until the sugar starts to melt.  Add the condensed milk/cream and stir in.  Continue to simmer over a low heat for 3 minutes stirring occasionally.  When cool pour the sauce into the spiral cavity you have made in the cream cheese base and sprinkle with the remaining cake crumbs.

Chill overnight and serve with a dash of fresh cream.

Jamaica Ginger Cake Ice Cream Bombe

It’s what ice cream was invented for! A great way to enjoy your Jamaica Ginger Cake.

1 pkt Jamaica Ginger Cake
1ltr Soft Scoop Vanilla Ice Cream

How to make happiness
Cut the McVitie’s Jamaica Ginger Cake in half.

Break one half into small pieces and place the other half in a blender and crumb.

Stir the pieces and crumb through the ice cream.  Line a bombe mould with cling film and then fill with the flavoured ice cream.  Place back in the freezer overnight ready to serve the next day.  Tip the bombe out of the mould, remove cling film and serve.