5 Jamaican Easter Bun Recipes You Should Try This Easter

The Jamaican Easter bun is a descendant of the hot cross bun from Britain (pictured above). These buns were traditionally eaten on Good Friday, with the cross symbolising the crucifixion of Jesus. The tradition made its way to Jamaica when they colonised the island in the mid-1600s.

This Easter is obviously different from previous Easters. Currently we ae under the Coronvirus pandemic and access to the right ingredients might be a challenge. You definitely will have to be a little creative in your approach.

Try your hand at making your own moist, delicious, Jamaican Easter Bun. 

#1 Jamaican Spice Bun Recipe – step by step instructions


4 cups of flour,2 cups of sugar, 2 teaspoon cinnamon powder, 2 teaspoon nutmeg, 1.5 teaspoon allspice, 2 teaspoon baking powder,  A pinch of salt, A cup of fruit (raisins, mix peel, maraschino cherries), Half cup red wine, Half cup flour, One bottle dragon stout or Guinness, 2 Tablespoons Grace browning, 2 Tablespoons molasses, 2 tablespoons vanilla and A splash of almond extract 3 Eggs

#2 Jamaican Spice Bun


220ml (approx. 1 cup) of either strong black tea, stout, fortified tonic wine or sherry;100g (approx. half a cup) of dark brown sugar;225g (approx. 1 cup) of dried fruit (you can use sultanas, raisons, currents, dried cranberries, etc, or a mixture. Traditionally dried cherries are also used).2 tablespoons of ground linseed (flaxseed) or chia seeds;250g (approximately 2 cups) of plain (all-purpose) flour (you could use wholemeal/wholewheat flour or a mixture of wholemeal/wholewheat and white);1 tablespoon of baking powder;1 teaspoon of ground cinnamon;1 teaspoon of ground nutmeg;1 teaspoon of vanilla extract;A pinch or half a teaspoon of salt.1 tablespoon of orange marmalade (or you could use apricot jam or golden syrup).UTENSILS NEEDED:1 x 2lb loaf tin, greased and lined with baking paper; 1 x pastry brush; Mixing bowl; Measuring jug; Small pan or microwave oven; Wooden spoon and spatula.

Set your conventional oven to 180 degrees/170 fan oven/350F

1. Gently heat the tea/stout/wine with the malt extract or molasses/treacle and sugar, either on a stove or in the microwave, until the sugar has dissolved.2. Wash the dried fruit and drain thoroughly. You do not have to do this but washing it gets rid of some of the preservatives and enables the fruit to absorb the liquid.3. Add the fruit, along with the flaxseeds (linseeds) to the heated liquid and leave for 1 hour. You could do this the night before if you wish.4. Sift/sieve all of the dry ingredients together and gently but thoroughly mix into the wet ingredients, adding the vanilla extract.5. Transfer the mixture into the loaf tin, smoothing the top.6. Bake in your preheated oven for 50 minutes until the top is firm but gives a little. 7. Five minutes before the bun is cooked, gently heat the marmalade (or jam or syrup) until runny. Mix it thoroughly with your pastry brush to make sure that it is pliable.8. Take the bun out of the oven and leave to cool for  5 minutes before taking out of the tin.9. Brush the bun with the marmalade (or jam or syrup). Brush the top and the sides.10. Leave to cool completely before eating. Or you can store wrapped in baking paper for 1-2 days to mature. Then keep in the fridge.11. Spice bun is traditionally served in Jamaica at Easter time, with a strong cheese (known as Bun And Cheese). However, this bun can stand on its own and is nice with a cup of tea or coffee!


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Written by Daily Caribbean

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