Jamaican Easter bun
Chef
Ingredients
50g dark, soft brown sugar
50g golden caster sugar
85g runny honey
1 teaspoon vanilla extract
55g butter, melted
2 eggs, beaten
40ml vegetable oil
80g mixed dried fruit
250g plain flour
ยฝ teaspoon bicarbonate of soda
ยฝ teaspoon cream of tartar
ยพ teaspoon ground nutmeg
2 teaspoons ground cinnamon
ยพ teaspoon ground all spice
Glaze
25ml runny honey
25ml water
To serve
180g cheddar cheese
Method
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Step 1
Preheat the oven to 170ยฐC / 150ยฐC fan / gas mark 3. Grease and line a small loaf tin. Mix the sugars and honey together, then add in vanilla, butter and oil. Mix well, then add the eggs and stir until fully combined. Mix in dried fruit.
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Step 2
Mix all the dried ingredients together and fold into wet ingredients.
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Step 3
Pour the batter into the prepared loaf tin and cook in oven for about 1 hour, until risen and an inserted skewer comes out clean. Remove from oven.
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Step 4
Make the glaze by heating the honey and water together in a small pan, over a low heat. Brush the glaze over the loaf while still in the tin and hot. Leave to cool in tin.
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Step 5
Once cooled, remove from the tin, slice and serve with a slice of cheddar.
Food facts
Flour, sugar and honey are the main sources of carbohydrate in this recipe, and values have been provided for those trained in insulin adjustment.
This recipe is low in potassium, when following the quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This recipe is high in phosphate, as it is served with cheese, so if you have been prescribed a phosphate binder, take as directed. To reduce the phosphate content, consider replacing cheese with butter.
This recipe is low in protein and suitable as an occasional treat for those advised to eat less protein.
Once cooked and cooled, this recipe can be stored in an airtight container for up to three days.