Chef Nichola McBeam reimagines classic J’can Easter bun

In many Jamaican homes, Easter starts in the kitchen, with a bun in the oven and the scent of spice filling the room. It’s a familiar ritual that has become a cherished part of the culture, symbolising togetherness and shared moments among family and friends.

Traditionally served with cheese, Easter bun is made with a variety of ingredients, including flour, brown sugar, stout or a malt drink, raisins, butter, eggs, yeast, and honey. The ingredients often vary within households. This recipe, however, is non-alcoholic and made with Malta; it contains no eggs or yeast. Still, it delivers all the rich, familiar flavour of a classic bun, one you’ll want to return to year after year.

Chef Nichola McBeam’s take on the Jamaican Easter bun uses the malt drink to create a smooth, full-bodied richness, layered with warm spice and fruit throughout. A thoughtful twist on a classic, it remains grounded in the flavours people know and love.

INGREDIENTS

Dry Ingredients

2 cups all-purpose flour

1tsp cinnamon powder

1tsp mixed spice

½tsp nutmeg

½tsp salt

¾ cup brown sugar

Wet Ingredients

1 cup Malta (Dragon Stout or Guinness if you’re doing the alcoholic version)

2tbsp molasses (or a little browning for colour)

2tbsp honey

¼ cup jam (any fruit flavour will work)

½ cup vegetable oil (which acts as the egg substitute)

¼ cup butter

1tsp vanilla extract

Add-ins

1 to 1½ cups mixed dried fruits (a generous handful each of black raisins, red raisins, and sugar cherries)

A few maraschino cherries (some chopped into the batter, the rest for topping)

DIRECTIONS

1. Warm the mixture of Malta, butter, brown sugar, dried fruits, molasses, honey, jam, and vegetable oil in a small pot. Place over medium heat and stir until the butter melts and the sugar dissolves. Remove from heat and let it cool to room temperature before adding the vanilla extract.

2. Mix the dry ingredients in a large bowl. Combine the flour, spices, and salt. Give it a quick mix so everything is evenly distributed.

3. Bring it all together. Once the wet mixture has cooled, gradually fold it into the dry ingredients. Mix until you get a smooth, thick batter; don’t overmix, just until everything is combined.

4. Prep for baking. Pour the batter into a greased loaf pan. Scatter maraschino cherries on top (as many as you like).

5. Bake at 350°F (180°C) for about 1 hour to 1 hour and 10 minutes, or until a skewer inserted comes out clean.

6. Glaze while warm. Mix a little butter with honey (about 1tbsp each), and brush it over the hot bun right out of the oven. The heat will melt it into that glossy, sticky finish.

lifestyle@gleanerjm.com