Easter Recipe – Mango-Pimento Easter Bun



3oz margarine

1tbs guava jam

1 bottle stout, or other dark beer

1tsp vanilla

1/2 cup Red Label Wine

2tbs browning

1 medium egg, beaten

7oz dark brown sugar

15oz all-purpose flour

1tsp freshly grated nutmeg

1tsp freshly ground cinnamon

1tbs Jamaican mixed spice (includes pimento)

1/2tsp salt

3oz mixed fruit peel, chopped

3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained

11/2oz dried mango, chopped


1. Preheat oven to 350°F.

2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.

3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5″ x 8 1/2″ loaf pan. Sprinkle the chopped dried mango on top before baking.

4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.

Makes one 5″ x 8 1/2″ loaf

Chef’s note: Requires overnight preparation. If you prefer a darker or lighter bun, simply add more or less browning to the mixture.

– From Sandals Negril executive chefs Misja Ruijs and Fredricka Carey