Bulla or bulla cake is a small, flat, round cake (up to about 10cm in diametre), made with flour, molasses, baking powder and sometimes flavoured with ginger.
It is enjoyed by school children and popular folk and is usually and inexpensive snack that has a long shelf life. A school yard cheer state, "THREE CHEERS, BULLA AND PEAR, COME FI YUH SHARE!"
Bulla is traditionally had with pear (avocado) but is also eaten with cheese.
The bulla is believed to have emerged in the late 19th century but the earliest identified reference was in the Gleaner in 1920 and it was originally spelled "buller" and was also known as "cartman's hymn-book".
It was originally made from a cheap grade of soft wheat flour, wet sugar, soda, water and ginger. Later in the 1960s more refined versions surfaced and after a brief hiatus, the bulla emerged in the 1980s as a product in large bakeries, varying in shape and size. (Source: National Library of Jamaica)
Ingredients1 cup sugar dissolved in 1/4 cup water
2 ripe bananas
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1/4 cup butter
1/4 tsp ground nutmeg
1/2 tsp cinnamon
Jamaican Recipes Cookbook: Over 50 Most Treasured Jamaican Cuisine Cooking Recipes (Caribbean Recipes)
- Mix butter, sugar and bananas in mixer until sugar is dissolved.
- Add all other ingredients and mix to combine.
- Rest for 10 minutes.
- Roll on floured board to 1/4 inch thick. Cut into rounds, about the size of a cup.
- Bake in medium oven, 350 degrees F for about for 20 minutes or till they are a light brown colour. Yield: 1 dozen