Jamaican Easter Spiced Buns

Traditionally served with cheese, these rich, fruit-packed, spicy buns make a tasty teatime treat or supper snack.

Made in our 12 Hole Loose-Based Mini Loaf Tin.


  • 160g dried mixed raisins, sultanas and sour cherries
  • 45g dark soft brown sugar
  • 50g granulated sugar
  • 85g clear runny honey
  • 1 tsp browning
  • ½ tbsp treacle
  • 1 tsp vanilla extract
  • 60g butter, melted
  • 240ml stout
  • 1 large egg
  • 300g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tbsp cinnamon
  • 1 tsp nutmeg
  • 1½ tsp allspice
  • Glacé cherries, halved (optional)


  1. Preheat the oven to 180°C/Gas 4. Grease the holes and bases of the mini loaf tin with a little vegetable oil and set aside.
  2. Combine the mixed dried fruit in a small bowl – we used 80g raisins, 40g sultanas and 40g sour cherries.
  3. In a medium bowl, whisk together the brown sugar, granulated sugar, honey, browning, treacle, vanilla extract, melted butter, stout and egg until well combined.
  4. In another bowl, combine the flour, baking powder, salt and spices, mixing together lightly and making sure there are no lumps.
  5. Using a spoon or a hand mixer on a low speed, mix together the wet and dry ingredients. Add the dried fruit and stir through until thoroughly combined.
  6. Evenly divide the mix between the holes of the tin. Place one or two halved glacé cherries on the top of each bun, if desired.
  7. Bake for 25-30 minutes until the loaves are baked all the way through and a skewer inserted in the middle comes out clean. Leave to cool before serving.