Jamaica Fruity Easter Bun

1 1/4 cups packed brown or demarara sugar

3 cups flour

2 tsp baking powder

1 cup chopped mixed fruits of your choice (soaked in liquor of choice or prune wine)

3/4 cup stout or Malta

1 tbsp melted butter

1 tablespoon molasses

1 egg

1 tbsp mixed spice (or to taste)

Directions:

1.  Using a saucepan, heat the stout ( malta), sugar, butter, molasses and spices on low flame, ensure that you stir until all ingredients are properly dissolved.

2.  Cool mixture before adding in the egg so as to prevent scrambling the egg. Mix together well

3.  Sift the flour and baking powder and add in batches to the wet mixture, mixing well between batches 

  Drain and add chopped fruit mixture and mix well.

5.  Bake in a greased and floured loaf pan at 350F for 1 hour (Test for doneness after 50 minutes).

 Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Jamaican Rice Porridge

White Rice

1 cup Rice

1 tbsp. Butter

¼ cup Half and Half (or Milk)

½ cup Sweetened Condensed Milk

2 tbsp. Sugar

5 cups Water

¼ tsp. Nutmeg (ground)

¼ tsp. Cinnamon (ground)

Vanilla Flavoring (1 drop)

½ tsp. Salt

½ cup Flour

Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.