Jamaican Bun and Cheese is a traditional snack found around April in connection with the Christian Easter Celebrations. This snack is Jamaica’s local adaptation of the Colonial tradition of Hot Crossed Buns that are also used in the celebration of Easter.
However, the Jamaican bun uses molasses, a byproduct of sugarcane production that was more available than honey used in Hot Crossed Buns.
In addition to the molasses, this bun is actually in the shape of a loaf and full of local spices and dried fruits, which gives it its iconic flavor.
The cheese most commonly used in this snack is another local Jamaican product known as Tastee Cheese. This local cheese is a bright orange, canned, processed cheddar cheese known for its thick, rich, salty flavor.
Jamaican Bun and Cheese is a real, local treat that has become a traditional snack that represents the evolution and combination of the history and people of Jamaica.
What kind of cheese is used in Jamaican Bun and Cheese?
Tastee Cheese Otherwise, known as canned cheese, is a bright orange processed cheese that is similar to American cheese, but thicker in texture. Any cheese will work well as the spices in the bun pair well with cheese.
What is Jamaican bun made of?
The ingredients in the Jamaican bun are butter, stout, cherry brandy, guava jam, mixed essence, nutmeg, cinnamon, allspice, eggs, flour, brown sugar, raisins, citrus peel, baking powder, salt and browning liquid.
How many calories are in a Jamaican cheese and bun?
There are 203 calories in a Jamaican bun and cheese.
Ingredients
2 ounces Unsalted Butter - Room temperature
1 Bottle Dragon or Guinness Stout
120 ml Fernandez Cherry Brandy
1 tablespoon Guava Jam
1 teaspoon Mixed Essence
½ tablespoon Browning
1 Egg - Room temperature
200 grams Brown Sugar
454 grams All Purpose Flour
1 teaspoon Nutmeg
¼ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Baking Powder
115 grams Mixed Peel - chopped
115 grams Raisins
1 Can Tastee Cheese
2 tablespoons Guava Jam
2 tablespoons Water
Instructions
Soak the raisins in a bowl with the cherry brandy overnight to fully hydrate the fruit.
Preheat the oven 350 °F/180 °C and place the rack in the middle of the range.
Grease a loaf pan, and set it aside for later.
Mix the flour, nutmeg, salt, cinnamon, allspice, and baking powder in one large bowl.
Mix the butter, stout, guava jam, mixed essence, browning, and egg in a separate large bowl.
Blend the sugar into the mixture until fully dissolved.
Slowly add the dry mix to the wet mixture until fully incorporated.
Fold in the mixed peel and soaked raisins, making sure to distribute them within the batter evenly.
Pour into the loaf pan, place in the center of the oven, bake for 45 minutes, and test by poking a toothpick into the loaf; if it removes cleanly with no batter on end, it’s ready. If not, bake for another 15 minutes and test again.
Once the loaf is ready, remove it from the oven and place it on a cooling rack for 20 minutes before serving.
Slice and serve with a slice of Tastee Cheese and enjoy.
Using a saucepan, dissolve the jam in the water until syrup consistency, then brush over the top of the warm loaf while cooling.
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