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Easter treat: Jamaican Caribbean Easter Cravings

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cresteb

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This time of year is most famous in Jamaica, especially to the children, for the long time tradition of Easter Bun and Cheese! At this time of the year local bakeries are kept busy supplying a nation craving for the sweet, spicy, raisin filled bun with the locally famous Tastee Cheese. The Easter bun is basically a modified version of the Jamaican spice bun, that is available all year. 

A spiced bun is a sweet bun to which spices were added during the making process. Common examples are the hot cross bun and the Jamaican spiced bun.  The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. Jamaican spiced buns can be toasted. It is also popular in other Caribbean nations.


The Easter bun is noticeably sweeter than the ordinary spice bun and loaded with raisins. Also it is a bit more moist than the ordinary spice bun as well as somewhat bigger than the spice book. The Easter Bun  is wrapped in plastic, but it is also packaged in decorative boxes which uniquely identify it. Easter Buns differ slightly in taste and texture due to the recipes used by the various local bakeries. The most popular Easter buns include HTB, Yummy and Maxfield Easter Buns. On the other hand, many Jamaicans prefer to employ their own family recipes and bake their own Easter Buns. The Easter bun would not be complete without a slice or two of cheese and the cheese of choice is Tastee Cheese.



INGREDIENTS (for 8 servings)

2 ounces of Grace margarine
1 bottles of stout
1/2 cup of wine
1 teaspoon of vanilla
1/2 tablespoon of Grace browning
1 tablespoon of Grace guava jam
1 medium egg (optional)
8 ounces of dark sugar
1 pound of counter flour
1 teaspoon of nutmeg
1/4 teaspoon of salt
1 teaspoon of cinnamon powder
1 tablespoon of baking powder
1 tablespoon of mixed spice
1/4 pound of mixed peel, chopped
1/4 pound of raisins, soaked

METHOD

Melt the margarine and allow to cool, then add stout, wine, vanilla, browning, guava jam and beaten egg (if used).

Stir in the sugar and mix until all the granules are dissolved.

Mix together all the dry ingredients then add the chopped mixed peel and raisins.

Combine liquid mixture with dry ingredients and mix well.

Scrape the batter into a greased loaf pan 12"x4"x3".

Bake in a preheated oven at 180°C/350°F or until a skewer inserted comes out clean.

Cool on a cooling rack.

To Glaze: Combine 2 tablespoons of honey with two tablespoons of water and bring to the boil. Remove from flame and use a pastry brush to apply it over the surface of the bun.

To Serve: Serve with slices of cheese.

Have A Happy Easter!

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