Jamaican Easter Bun
6 oz. Stout (optional)
1/2 tbsp. browning
1 tbsp. molasses
3/4 cup brown sugar
2 tbsp melted butter
3 cups flour
3 tsp baking powder
1/4 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/2 cup raisins drained (soaked in water or fruit wine)
1/2 cup mixed peel chopped (optional)
2 eggs (beaten)
8 oz milk
1/4 cup sugar
3 tbsp water
Preheat oven to 325 F, grease loaf pan. Mix 1/4 cup sugar and 3 tbsp water. Dissolve over low heat and let cool for glazing.
Warm stout on stove top at low heat. Add browning, sugar, molasses and butter and stir until dissolved. Remove from flame. Gradually whisk in the beaten eggs to liquid mixture once liquid is luke warm.
Stir together flour, baking powder and spices. Combine with liquid mixture.
Fold in raisins and mixed peel.
Pour mixture in loaf pan and bake for 1 hour. Give an additional 15 minutes if the bun hasn’t completely baked through.
Remove from oven and let cool for 10 minutes. Remove from loaf tin and continue cooling on wire rack. Brush with glaze.
Enjoy on its own or with cheese, butter, avocado or for more adventurous, some fried fish!