Jamaican Bulla Cake

Photo by Jennifer Mullings

Recipe of the Week

Recipe of the Week

We were introduced to grilled bun an’ cheese by Vancouver’s Chef Bounty...and it was divine. That got us thinking, why not bulla? (See Glossary) And just like that a new Jamaican tradition was born – grilled bulla and bun an’ cheese.

Jamaican Bulla Cake

Dry Ingredients

  • 3 cups flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp grated fresh nutmeg
  • 1/2 tsp ginger powder
  • 1/2 tsp ground pimento (all spice)

Direction

1. Sift all together into mixing bowl. Make a well in the centre to add wet ingredients.

Wet Ingredients

  • 2 tbsp melted butter
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1-inch fresh ginger, peeled and grated
  • 1 tbsp crystallized ginger, minced
  • 1/2 cup cooking oil

Direction

  1. Mix wet ingredients together and pour into the well in the flour mixture.
  2. Using a spoon, slowly mix until all is combined.
  3. Turn out onto floured surface and knead for a minute or two. Continue to pat and roll until you have a circle of dough about 1/4-inch thick.
  4. Using a biscuit cutter or a glass, cut into circles.
  5. Transfer to greased bak­ing sheet.
  6. Bake at 375 degrees F until golden brown and firm.

Grilling Tips & Tricks

* To get the gooey melted effect of the cheese without the risk of burning, microwave for about 30 seconds or so first.

* GENIUS TRICK: Skip the butter. Instead, spread mayonnaise on the outside of the bulla and then grill. Turns out that mayo spreads better than butter. It also has a higher smoking point and

-By Jennifer Mullings

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