Jamaican Easter Bun
260 g plain flour
2 tsp baking powder
1 tsp cinnamon ground
1 tsp clove ground
1/2 tsp nutmeg freshly grated
1 tsp cardamom ground
175 g mixed fruit
1 orange zest and juice
1 egg large
120 ml stout
45 g butter softened
2 tbsp molasses (optional)
100 g dark brown sugar
2 tbsp apricot jam (to glaze)
Scotch bonnet chilli chutney and cheese of your choice
- Preheat the oven to 275°C and line a 2 lb. loaf tin with baking parchment.
- In a large mixing bowl, sift the flour and baking powder before adding the cinnamon, cloves, nutmeg and cardamom.
- Next, add the mixed fruit and coat liberally with the dry ingredients. By coating the fruit in the spiced flour mix, you will help prevent the fruit from sinking in the finished loaf.
- In another bowl (or a jug, if you prefer), add the zest and juice of an orange together with the egg and stout.
- Melt the butter in a pan, and add the sugar and molasses. Once the butter is melted, leave to cool before adding to the wet ingredients.
- Beat the wet ingredients to combine before adding to the dry mix and stirring to combine.
- Pour the mix into the prepared loaf tin, and bake on the middle shelf for an hour, reducing the temperate to 150ºC after 30 minutes. Remove from the oven once the bun is fully cooked and a skewer placed in the centre of the bun comes out clean.
- Leave the bun to cool on a wire rack.
- Heat the apricot jam to help it loosen before glazing the top of the cooled bun liberally.
- Scotch Bonnet Chilli Chutney.
- Serve with cheese and a generous spoon of Scotch Bonnet Chilli Chutney