A Jamaica Observer Advertising Feature
Page 12
Honey Stout Bun with Apricots and Raisins Easter yields a variety of buns from mixed fruit, spice and stout. All forms are enjoyed with cheese traditionally. Today I share the latter method with you. This recipe yields one bun. Wishing you a happy and holy Easter! Ingredients: 3 cups all-purpose flour 1 tbsp baking powder 1 cup brown sugar 1 tsp ground cinnamon 1 /2 tsp ground cloves Generous grating of nutmeg 1 /2 cup raisins 1 /2 cup dried apricots, roughly chopped 2 tbsps Jamaican honey 1 /4 cup butter, melted 3 /4 bottle of stout 2 eggs 1 tsp vanilla Extra honey for glazing
CHEF
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Method: Preheat oven to 400°F. Generously grease baking loaf tin. In a saucepan add honey, butter, sugar and stout and gently heat until sugar has dissolved and liquid is syrupy. In a bowl sieve flour, baking powder, cinnamon, cloves and nutmeg together. In a separate small bowl whisk eggs
until well beaten with vanilla. Add egg mixture to flour mixture. Next slowly incorporate stout mixture in stages until batter is well combined. Mix in raisins and apricots then pour batter into prepared loaf tin. Bake for an hour. Cool down bun, remove from tin when still slightly warm and brush all over with honey to glaze. Bon AppĂŠtit!