Quirky Foodster

Breads

Bun and Cheese

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20 minutes
Prep
60 minutes
Cook

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Ingredients

  • - 500 g (4 cups) all-purpose flour
  • - 2 tsp (2 tsp) baking powder
  • - 1/2 tsp (1/2 tsp) baking soda
  • - 1 tsp (1 tsp) ground cinnamon
  • - 1/2 tsp (1/2 tsp) ground nutmeg
  • - 1/4 tsp (1/4 tsp) ground cloves
  • - 150 g (3/4 cup) brown sugar
  • - 100 g (1/3 cup) molasses
  • - 120 g (1/2 cup) butter, softened
  • - 2 large eggs
  • - 200 ml (3/4 cup plus 1 tbsp) milk
  • - 150 g (1 cup) raisins
  • - 200 g (7 oz) sharp cheddar cheese, sliced, to serve

Method

  1. Preheat the oven to 170°C (340°F). Grease and line the loaf tin with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
  3. In a separate bowl, cream the butter and brown sugar together, then beat in the molasses and eggs until smooth.
  4. Alternately fold the flour mixture and milk into the butter mixture in two or three additions, mixing just until combined.
  5. Fold in the raisins.
  6. Pour the batter into the prepared loaf tin and smooth the top.
  7. Bake for 55–65 minutes, until a skewer inserted into the centre comes out clean . Cover loosely with foil partway through if the top browns too quickly.
  8. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
  9. Slice and serve with a slice of sharp cheddar cheese layered inside or alongside each piece.

Introduction: Bun and cheese pairs a dense, sweet, spiced bun with a slice of sharp processed cheese, creating a distinctive sweet-and-savoury combination enjoyed across Antigua and Barbuda at breakfast or as a snack throughout the day.

Cultural Background: Bun and cheese pairs a dense, sweet, spiced bun with a slice of sharp processed cheese, creating a distinctive sweet-and-savoury combination enjoyed across Antigua and Barbuda at breakfast or as a snack throughout the day. Unlike some neighbourin g islands where the sweet bun is reserved for Easter, in Antigua it is eaten year- round, reflecting how deeply embedded it has become in everyday island life. The bun itself, dark and richly spiced with molasses, cinnamon and nutmeg, is a direct descendant of British spiced fruit breads, reworked with Caribbean flavour and tradition.

Tips: Do not overmix the batter once the flour is added, as this can make the bun dense and tough. Let the bun cool fully before slicing for the cleanest cuts.

Variations: A splash of dark rum can be added to the batter for extra depth, especially in versions made around the Christmas season. Chopped candied citrus peel can be added alongside or instead of raisins.

Vegetarian/Vegan: This recipe contains egg, milk and butter and is vegetarian as written; a vegan version is not traditionally made due to its reliance on egg and dairy for texture.

Storage: Store wrapped tightly at room temperature for up to 5 days, or refrigerate for up to 10 days.

Reheating: This bun is traditionally served at room temperature and does not require reheating; a light toast of individual slices is optional.

Nutrition: Calories: 340 kcal | Protein: 9 g | Carbohydrates: 48 g | Fat: 13 g | Fibre: 2 g | Sodium: 280 mg

FAQs:

Q: What cheese is traditionally used? A: A firm, sharp processed cheddar, often a tinned or block variety common across the Caribbean, is the traditional pairing. Q: Can this bun be made without raisins? A: Yes, though raisins are traditional; they can be omitted or replaced with chopped dried fruit of choice.
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