Jamaican Spice Bun Recipe

Method10 steps

1. 1

   Step 1: Put all the dried cranberries (½ cup), raisins (½ cup) and dried cherries (½ cup) in a bowl with all the measured beer (250 g). Leave them to soak for thirty minutes, retaining both the fruit and all its soaking beer for the batter.

   Soak all dried fruit in the measured beer · 30 minUses 250 g beer, source quantity also labelled 1 cup · ½ cup dried cranberries · ½ cup raisins · ½ cup dried cherries

2. 2

   Step 2: Heat the oven to 163°C / 325°F. Grease an 8 × 4-inch loaf pan with a little of the separate extra unsalted butter.

   Uses A little extra unsalted butter to grease the loaf pan

3. 3

   Step 3: Melt the four tablespoons of batter butter gently in a small pan or microwave, then let it cool slightly while keeping it liquid.

   Uses 4 tbsp unsalted butter for batter, melted in step 3

4. 4

   Step 4: Stir all the flour, baking powder (2 tsp), ground cinnamon (2 tsp) and salt (½ tsp) together in a large bowl. From this combined dry mixture, set aside two tablespoons to coat the soaked fruit later; leave the remainder in the large bowl.

   Uses 380 g all-purpose flour for the complete dry mixture · 2 tsp baking powder · 2 tsp ground cinnamon · ½ tsp salt

5. 5

   Step 5: After the full fruit soak, drain all the beer from the fruit into a second bowl without discarding any beer, keeping the hydrated fruit aside. Add the light brown sugar (156 g), egg (1 large), milk (⅓ cup), honey (¼ cup), actual melted batter butter, molasses (1 tbsp), browning sauce (1 tsp) and vanilla extract (1 tsp) to this same soaking beer.

   Uses All the actual fruit-soaking beer, keeping the hydrated fruit separate · All four tablespoons melted batter butter · 1 large egg · 156 g light brown sugar · ⅓ cup milk · ¼ cup honey · 1 tbsp molasses · 1 tsp browning sauce

6. 6

   Step 6: Stir the wet ingredients together until thoroughly combined, keeping the drained soaked fruit separate for coating.

   Uses All wet ingredients in the second bowl, with drained soaked fruit held separately

7. 7

   Step 7: Toss all the actual drained soaked fruit with the two reserved tablespoons of mixed dry ingredients until the fruit is lightly coated.

   Uses Only the reserved two tablespoons of mixed dry ingredients · All drained hydrated fruit held after the soaking beer was moved to step 5

8. 8

   Step 8: Make a well in the remaining dry mixture and pour in all the actual combined wet ingredients. Stir just until combined, then fold in all the coated soaked fruit until evenly distributed.

   Uses All dry mixture remaining after the two-tablespoon reserve · All the combined wet ingredients · All the coated soaked fruit

9. 9

   Step 9: Pour all the actual batter into the greased loaf pan and bake on the middle oven rack at 163°C / 325°F for fifty to sixty minutes, until a toothpick inserted into the centre comes out clean with no raw batter. Continue baking as needed to cook the centre through.

   Bake spice bun until its centre is cooked · 60 minUses All the actual combined batter

10. 10

    Step 10: Cool the baked loaf in its pan for five minutes, then turn it onto a cooling rack to finish cooling. Divide into eight portions and serve plain or with slices of optional sharp cheddar cheese as desired.

    Uses The complete baked loaf · Sharp cheddar cheese slices to serve, as desired