Made this Jamaican bun as a surprise for my husband and he loved it, such a great texture and it cost less to make than the traditional buns that use eggs and wine.<br/>I will certainly make this again.<br/>Thanks for a great recipe.<br/>Conyers,GA
This was wonderful. Dark, dense, and sweet with a nice texture. My dh & I really enjoyed this spicy, flavorful bread. I used strawberry jam, buckwheat honey and cherry craisins. I served this tasty bread with butter and old cheddar cheese. It was delicous, I will make this again. Thanks so much for sharing.
I tried this recipe and my bun didn't last two days! It was sooooo good. Thanks.
This was an excellent recipe! It reminded me of my childhood when I would stand side by side with my Jamaican grandmother in our kitchen making Easter buns. She used yeast in her recipe and "set it up" overnight. I've always been a bit intimidated to use yeast so I never tried to make buns the way she did. This was soooo easy and soooo delicious. I've already made two double batches and I'm mailing some to family members on the East coast. The only thing that I would change about this recipe is the next time I won't add the fruit until after mixing the wet with the dry because flour gets in the creases of the fruit and doesn't always "mix out". Great recipe. Thanks so much for posting!!
Oh, this was wonderful! I used homemade beer and added some chopped apricots instead of the orange craisins but, other than that, followed the recipe to the letter. Just echoing the other praises; this was wonderfully moist and flavorful. An instant favorite!
DELICIOUS!! I have been craving this for sometime, but wanted to try making it for myself. I followed your recipe, except I left out the jam/marmalade, I used fresh grated ginger instead of ground and for fruit, I just used the raisins and diced up maraschino cherries. I live in a dry climate so I backed the loaf at 300ÂºF for 45min. It turned out soft, moist and SOOOOO yummy! It goes good with cheese, but get the processed stuff from any caribbean bakery. THANKS FOR SHARING THIS RECIPE!!
It came out great but I left out the jam as there's enough sweet ingredients there already, also I find that the batter is really only enough to make one large and not two! Other than that, I love it!
Excellent recipe! I tried it using stout and other times, using lite beer instead of stout...it simply disappeared...Everyone thinks I am a great baker now? Thanks for helping me elevate my status in the kitchen?
Just lovely and so moist! I only had pale beer (and would rather sip Guiness than cook with it) and did not have craisins so used bottled morello cherries. It was a hit at Easter topped with lemon icing, a sprinkle of hundreds and thousands, and a some decorative chicks perched on the corners.
Good...dark, dense and flavorful, like nothing I've had before - something like a hybrid between a molasses spice cookie and my Grandma's fruitcake. I'm not leaving any stars in case I did something wrong, as it didn't seem to rise - because of this it could have all fit in one 9x5 pan instead of two. Perhaps it was meant to be in two mini loaf pans, or I overcooked the beer or my baking powder is getting old? Not quite sure. Made for Pick a Chef Fall '07.