Jamaican Easter Bun

1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp boiling water)

1 tbsp black treacle

2 tsp browning

110g agave syrup

120g light brown sugar

1 tbsp Strawberry Balsamic Jam

75g coconut oil

285ml stout

360g plain flour

1 tsp cinnamon

2 tsp mixed spice

1 tsp ginger

1/2 tsp salt

2 tsp baking powder

1/2 tsp soda bicarb

100g raisins

55g Maraschino cherries, plus more for decoration

Glaze

1 tbsp butter

1 tbsp agave syrup

1 tbsp Strawberry Balsamic Jam

1. Preheat oven to 180°C. Grease and flour a 9x5in loaf tin. Set aside.

2. In a large bowl, sift together plain flour, cinnamon, mixed spice, ginger, salt, baking powder and soda bicarb. Add raisin and maraschino cherries. Set aside.

3. Place flax egg, black treacle, browning, agave syrup, light brown sugar, Strawberry Balsamic Jam, coconut oil and stout into a saucepan. Place over a low heat, warming until the oil is melted and the sugar has dissolved.

4.Gently fold the dry ingredients into the wet ingredients in 3 stages, being careful not to overwork the batter.

5. Pour into a lined loaf tin and top with maraschino cherries. Bake for 45-50 minutes or until a skewer inserted into the bun comes out clean.

6. For the glaze, heat the butter, agave syrup and Strawberry Balsamic up to a simmer and brush over the bun loaf as soon as it comes out of the oven.

7. Leave to cool for at least 30 minutes before serving with cheddar cheese.

Serves 12

Jamaican Easter Bun! A true staple of Easter time in Jamaica. Rich, spicy, full of flavour and topped with a sweet, shiny glaze, it’s usually eaten with slices of cheese. This is a plant based recipe for everyone to enjoy!

Jamaican Easter Bun

Serves 12

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