BUN IN THE OVEN?

NOW, I have an idea what’s on your mind. I say bun in the oven, and you immediately think of something non-food related. But let’s take a pregnant pause.

Easter is just around the corner, which means the spiced variety of bun (and cheese) will be flying off the shelves in no time! No one can resist the sweet sensation. But for this year, let’s put a creative culinary twist on the timeless tradition. Instead of purchasing the season’s staple, you can personalise the sentiment of gastronomic giving, by trying your hand at actually baking a bun.

You might be hesitant about where to start, but there’s no need to fear. Expert Chef Noel Cunningham, is here on a mission: to satisfy hunger – home-made style – one delightful ‘melt in your mouth’ bite at a time.

According to Chef Noel, “this Easter bun recipe is my favourite go-to bun recipe every year. It’s lightly spiced with a blend of nutmeg, cinnamon and mixed spice with a note of stout, and studded with fruits.”

Read on for further details of the recipe and get your bun in the oven. INGREDIENTS Liquid 2tbsp melted margarine 1cup Guinness stout 2tsp vanilla extract 1tsp browning

1 medium egg (beaten) 11/2 cups dark sugar 1tsp. Molasses (optional) Dried Ingredients

3 cups all-purpose flour 1tbsp nutmeg

1/2 tsp salt

2tsp cinnamon powder 4tsp baking powder 1tsp mixed spice Fruits

2oz glace mix (mixed peel) 2oz raisins, soaked in water 6 glace cherries to top bun DIRECTIONS

Preheat oven to 150ºC/300ºF. Grease a loaf pan with baking spray or margarine; set aside. In a large mixing bowl, beat eggs until foamy, add vanilla, molasses (if use) browning, stout, melted butter and sugar, mix until the granules dissolve.

Then, in a large mixing bowl, combine all dry ingredients with fruits (leave some for the top), slowly add liquid to dry ingredients and stir thoroughly to combine. Pour batter into a greased loaf pan half-way leaving room for bun to rise (top with cherries, if desired). Bake in preheated oven for 1 hour and 15 minutes, or until a skewer inserted comes out clean. Glaze and leave to cool before slicing. When cool, serve with slices of cheese. Glaze

Combine 2 tablespoons honey with 1 tablespoon melted butter and bring to a boil. Use a pastry brush to apply over the surface of the bun.

Prep time: 15 mins Cook time: 1hour 15 mins Total time: 1 hour 30 mins Yield: 2-2lb loaves

For more recipes like this, follow Chef Noel on Facebook, Instagram and Twitter @Iamchefnoel krysta.anderson@gleanerjm.com