Spice bun is a must-have in every Caribbean household over Easter and an absolute staple for us growing up. But the queues stretching round the corner at our local Caribbean bakery made us create our own recipe. With Mum being vegan, we’ve adjusted it for her, and it tastes the same! Sweet and spiced and everything nice!
Dried fruit mix
100ml Red Label wine or red wine
150g dried mixed fruit (raisins, mixed peel, currants, etc)
100g glacé cherries
- 325g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 1 tsp each ground cinnamon ground, mixed spice and freshly grated nutmeg
- 60g vegan butter, plus extra for greasing
- 1 x 284ml bottle of Guinness or Dragon Stout
- 160g soft dark brown sugar
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 20ml water
- 1 tbsp guava or strawberry jam 1⁄2 tsp browning
- 2 tbsp golden syrup
- Sliced vegan cheese, to serve
Preheat the oven to 160oC Fan/180oC/Gas 4. Lightly grease a 450g/1lb loaf tin and line with baking parchment.
In a bowl, mix together the flour, baking powder, salt and spices and set aside.
Melt the butter in a large pan over a high heat, then add the wine, Guinness, sugar and vanilla. Stir until the sugar has dissolved and the alcohol has evaporated, then remove from the heat and set aside to cool completely. Once cool, stir in the flaxseed mixture.
Tip half the flour mixture into the liquid pan, with half the dried fruits and cherries, and fold to combine. Tip in the remaining flour mixture, dried fruit and cherries and fold again. Add the jam and browning then mix to a thick but sloppy consistency.
Tip the mixture into the prepared tin and bake in the centre of the oven for 1 hour, until a toothpick inserted into the middle comes out clean.
Remove from the oven and leave to cool in the tin for 1 hour, before brushing over the syrup to glaze. Remove from the tin, slice and serve with cheese.