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By NAN Food Editor

News Americas, NEW YORK, NY, Fri. Mar. 23, 2018: With the countdown on to the Easter celebration, Easter Bun will definitely be a must have at the table of many Jamaican and Caribbean immigrants. Here’s our featured recipe this week, from Grace Foods.

Preparation time 10m

Cooking time 1h


For 8 Person(s)


2 ounce(s) Margarine

1 bottle(s) stout

1/2 cup(s) wine

1 teaspoon(s) vanilla

1/2 tablespoon(s) Browning

1 tablespoon(s) Guava Jam

1 medium egg (optional)

8 ounce(s) dark sugar

1 pound(s) counter flour

1 teaspoon(s) nutmeg

1/4 teaspoon(s) salt

1 teaspoon(s) cinnamon powder

1 tablespoon(s) baking powder

1 tablespoon(s) mixed spice

1/4 pound(s) mixed peel, chopped

1/4 pound(s) raisins, soaked



Melt margarine and allow to cool, then add stout, wine, vanilla, Browning, Guava Jam and beaten egg (if used).

Stir in the sugar and mix until all the granules are dissolved.

Mix together all the dry ingredients then add the chopped mixed peel and raisins.

Combine liquid mixture with dry ingredients and mix well.

Scrape the batter into a greased loaf pan 12″x4″x3″.

Bake in a preheated oven at 180°C/350°F or until a skewer inserted comes out clean.

Cool on a cooling rack.

To Glaze: Combine 2 tablespoons honey with two tablespoons water and bring to a boil; remove from flame and use a pastry brush to apply it over the surface of the bun.

To Serve:  Serve with slices of cheese.

Yield:  1 loaf

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