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Holidays & Special Occasions

Spiced Easter Bun with Cheese (Easter Bun and Cheese)

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20 min
Prep
65 min
Cook

Ingredients

  • 400 g (3 1/4 cups) flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 150 g (3/4 cup) brown sugar
  • 150 ml (2/3 cup) molasses
  • 150 ml (2/3 cup) stout beer or milk
  • 100 g (1/2 cup) butter, melted
  • 150 g (1 cup) raisins
  • 2 eggs
  • Sliced processed cheese (such as a mild cheddar), to serve

Method

  1. Combine flour, baking powder, mixed spice, cinnamon and nutmeg in a bowl.
  2. Whisk together sugar, molasses, stout or milk, melted butter and eggs in a separate bowl.
  3. Combine wet and dry ingredients, folding in raisins, to form a thick batter.
  4. Pour into a greased loaf pan.
  5. Bake at 160C (325F) for 60-70 minutes until a skewer comes out clean, brushing with a little extra molasses while warm for shine.

Introduction: A dense, dark spiced bun paired with a slice of processed cheese, a beloved Jamaican Easter tradition that's become a year-round snack, though most associated with the Easter season.

Cultural Background: A dense, dark spiced bun paired with a slice of processed cheese, a beloved Jamaican Easter tradition that's become a year-round snack, though most associated with the Easter season.

Tips: Stout beer adds traditional depth of flavor, though milk is a common non-alcoholic substitute. Let the bun cool completely before slicing for the cleanest cuts.

Variations: Some bakers add a splash of red wine or extra dried fruit for a more festive variation. Already vegetarian as written.

Storage: Store wrapped at room temperature for up to 5 days; freezes well for up to 1 month.

Reheating: Serve at room temperature, or warm briefly in a low oven; not typically microwaved.

FAQs:

Q: Why is bun served with cheese?

A: The combination of the sweet, spiced bun with savory, mild processed cheese is a distinctly Jamaican pairing tradition, especially associated with Easter.

Q: Can I make this without alcohol?

A: Yes, substitute milk for the stout beer with only a slight difference in depth of flavor.

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