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Traditional Easter Spice Bun
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INGREDIENTS (makes 1 loaf):
100g molasses;
100g butter (can be dairy-free)
500ml liquid
(we used 250ml of Supermalt and 250ml Jamaican Red Label wine. Any stout or dark sherry are good substitues)
150-200g brown sugar (we used 150g)
400g dried fruit (eg: washed sultanas, glacé cherries);
500g plain (all purpose) flour;
2 heaped tablespoons baking powder;
2 teaspoons grated nutmeg;
1 teaspoon cinnamon;
1 teaspoon allspice;
1/2 tsp ginger;
1 -2 teaspoons grated orange peel;
1 tsp each of vanilla essence, almond essence and rosewater (optional).

FOR THE GLAZE:
50g/2 tablespoons of strawberry or guava jam

UTENSILS:
3lb loaf tin, greased and lined.
Halve the recipe for a 2lb loaf tin.
160 fan/180 normal/350f for 1 hour

METHOD:

1. Warm the molasses and the butter together on a stove top or in the microwave, until the butter has melted.
2. Then add to your flavourings if using, and your liquids of choice.
3. Mix the dried ingredients, including the fruits and orange peel, into a large bowl, then add the liquid and mix until it all come together.
4. If you want a firmer bun only use 420-440ml of liquid. For a softer, more cake-like bun, use 500ml (see video).
5. Then place the dough into your prepared loaf tin, preheat your oven then place the loaf tin into the oven and bake for approximate 1 hour. Test if it is cooked by inserting a skewer into the loaf. If it comes out clean, the bun is ready.
6. Take out of the oven and leave to cool slightly in the tin for 10 minutes, covering with a tea towel to keep the crust soft. Then take out of the tin and leave to cool.
7. For the glaze, heat the jam in a pan or in the microwave and mix thoroughly, then paint all over the bun.
8. The bun is now ready to eat but will taste even better if you wrap it well in foil/baking paper and leave to mature for a day or two.
9. Eat as is the tradition with a medium cheddar cheese. If vegan, Violife Epic goes really well with this! Enjoy!