Name: Jamaican Easter Bun and Cheese Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Cuisine: Caribbean
Ingredients: 250 grams All-Purpose Flour; 200 grams Brown Sugar; 1 tablespoon Honey; 2 tablespoons softened Butter; 10 grams Baking Powder; 1 Large Egg; 2 tablespoons Corn Syrup; 1/2 teaspoon ground Cinnamon Powder; 1 teaspoon Ground Anise; 1/2 teaspoon Grated Nutmeg; 1 teaspoon Vanilla Extract; 1/2 teaspoon Salt; 300 ml Stout; 75 grams Currants; 100 grams Raisins; 60 grams Mixed Peel; Glazing (50 grams brown sugar mixture, two tablespoons of water, 1/4 teaspoon cinnamon powder); Two tablespoons Mixed Fruits (reserved for garnishing)

Sliced Jamaican Easter Bun and Cheese in a plate

Each Caribbean island comprises a diverse mixture of cultures and races that directly influence our cuisine. Within this cultural melting pot, traditional recipes can have slight differences depending on what region of the country you are from.

This recipe for a homemade Jamaican Easter Bun with Cheese is a perfect example of regional differences for one dish.

Unlike our Jamaican Bun and Cheese recipe, this version has honey, currants, and calls for a sweeter, more fruity version.

We have also omitted some alcohol, but the original flavors you would expect from the traditional Jamaican treat are still there.

Both buns are served during Easter as the local alternative to Hot Crossed Buns, which you can read about in the Jamaican Bun and Cheese recipe.

This recipe shows you how deliciously diverse one dish can be while still representing the traditional local flavors of Jamaica.

The picture may not exactly include all the ingredients such as garnishing.

Author: Narandradath Jaikaran

Prep Time

60 mins

Cook Time

45 mins

Total Time

105 mins

Serves

Ingredients

250 grams All-Purpose Flour
200 grams Brown Sugar
1 tablespoon Honey
2 tablespoons softened Butter
10 grams Baking Powder
1 Large Egg
2 tablespoons Corn Syrup
1/2 teaspoon ground Cinnamon Powder
1 teaspoon Ground Anise
1/2 teaspoon Grated Nutmeg
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
300 ml Stout
75 grams Currants
100 grams Raisins
60 grams Mixed Peel
Glazing (50 grams brown sugar mixture, two tablespoons of water, 1/4 teaspoon cinnamon powder)
Two tablespoons Mixed Fruits (reserved for garnishing)

Instructions

Wash the raisins and currants. In a bowl, combine the currants, raisins, and mixed peel. Pour stout, cover, and soak overnight.

In a stand-up mixer, fitted with a paddle, combine all other ingredients, mixing on slow speed for 3 minutes. Add the soaked fruits with liquid, and continue mixing for another 3 minutes.

Prepare the oven by preheating to 350 °F. The shelf is placed in the center for baking.

Prepare: Grease 8 1/2" x 4 1/2" x 2 1/2" standard loaf pan.

Pour the batter into the loaf pan and spread evenly with a wooden spoon.

Prepare the glaze by whisking the sugar, cinnamon and water in a pot. Bring to boil in a pot and set aside.

Bake for 25 to 30 minutes until a cake tester or thin knife inserted in the middle comes out clean. Remove from oven and glaze. Sprinkle mixed fruits over glaze. Reglaze. Place back in the oven for 3 minutes.

Remove to cool on a rack. After 10 minutes, turn over the loaf pan and gently knock out the loaf. Cool completely now.

Slice across the width into ten pieces. Serve with your favorite cheese.