When I was growing up in Jamaica, certain foods were associated with certain religious holidays, days of the week, etc. For example, rice and peas were reserved for Sundays and special occasions, like weddings, parties, etc., rum cake at Christmas, and Easter bun for, you guessed it, Easter. Now, the Easter bun can be found in most grocery stores at any time during the year, rice and peas has become an everyday and rum cake can be bought at any time.
I didn’t always like Easter bun. learned to like it when I was away at university. And I started making it myself a few years ago. It’s not particularly difficult to make. I found two recipes that I liked in The Real Taste of Jamaica, by Enid Donaldson, and combined the ingredients I wanted in my bun.
So here’s my recipe for a popular favorite – our answer to the Hot Crossed Bun.
How to Make Easter Bun
3 cups flour
4 tsps. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
2 cup brown sugar
1 tbsp. butter
1 tsp. lime juice
¼ tsp. salt
1 cup raisins
1/2 cup cherries (you can also use mixed fruits)
1 cup Guinness stout
- Preheat the oven to 350 Degrees
- Over low heat, dissolve sugar, butter, spices in stout.
- Mix flour and baking powder.
- Beat egg and mix all the ingredients together
- Pour into a greased loaf tin and bake for 1 hour.
- Remove and allow to cool.
Easter bun’s usually accompanied by a processed cheese that’s close in taste to Chedder but use the cheese you like. It also works with American cheese. Some people substitute butter for cheese.
Hope you can try this out and let me know what you think.
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