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Ginger Jamaica Fruit Top Bun

December 5, 2012

 

Pretty and Spicy

The day I made this cake I felt really good.  I dressed up as if I was going on a day trip and wore bright glittery pink lip gloss with a brown sugared over coating.  I look the business and felt the business.  I wanted to make something that reflected my mood and look.  Something that used dark brown sugar, juicy fruits and had a strong sense of character.  My Jamaica Fruit Top Bun is the business!

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Harper Collins Publishers,2008).

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Ingredients:

100g butter (cut into cubes), 100g soft dark brown sugar, 3 tbsp golden syrup, 150ml soya milk, 1 large egg, 150g plain flour, 4 tsps ground ginger, 4 tsps ground cinnamon, 1 tsp bicarbonate of soda, 100g raisins, 50g raspberries (crushed).

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Methods:

1. Prepare a loaf tin with butter and flour.
2. On a low heat melt the butter, sugar and syrup.
3. When melted add the milk.
4. When cool stir in the egg.
5. In the meantime put the flour, spices and bicarbonate of soda into a mixing bowl.
6. Stir the dry ingredients.
7. Mix in the wet ingredients.
8. Mix in 75g of raisins.
9. Pour the mixture into the loaf tin.
10. Pre heat the oven to 150 degrees C.
11. Place the crushed raspberries and raisins on top and allow them to submerge into the mixture a little bit.
12. Bake for 1 hour.

Saffy’s Delights

1. Cut the bun into slices and spread with cream cheese.  This really tastes good.
2. When the loaf is still hot or when it has been re heated drizzle over some honey and serve with single cream.

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From → Baking, Snacks

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