Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 Jamaican Easter Spiced Bun_1

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

Jamaican Easter Spiced Bun #SundaySupper

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 10-12 slices

Ingredients

  • 3 Cups All Purpose Flour, Unbleached
  • 3 Tsp Baking Powder
  • 3 Tsp Mixed Spice
  • 1 Cup Dark Brown Sugar
  • 1 Egg
  • 1 Cup Red Label Wine (or a red wine of your choice)
  • 1 Cup Raisins
  • 1/4 Cup Boiling Water
  • 1/3 Cup Unsalted Butter, melted
  • 1 Tsp Lime Juice
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt

Instructions

  1. Preheat oven to 350F
  2. Soak Raisins in 1/4 Cup boiling water, set aside
  3. In a medium bowl, combine flour, baking powder, mixed spice, and salt. Set aside.
  4. In a large mixing bowl, beat egg until foamy.
  5. Add sugar, butter and wine, beating after each addition.
  6. Gradually, add the dry ingredients. Mix until smooth.
  7. Fold in the raisins along with any liquid from soaking.
  8. Transfer to a greased loaf pan, lined with parchment paper
  9. Bake for 40-50 minutes or until a toothpick inserted comes out clean
  10. Optional glaze: 1/4 Cup Brown Sugar + 1/4 Cup Water. Bring to a boil then simmer for 10-15 minutes until thick. Brush all over then bun and then put the bun back in the oven for about 5 minutes.
  11. Allow to cool before slicing

Notes

Recipe adapted from Enid Donaldson's Real Taste Of Jamaica

http://lovelypantry.com/2013/03/jamaican-easter-spiced-bun-sundaysupper/

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

Jamaican Easter Spiced Bun_2

Jamaican Easter Spice Bun – Ingredients

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 Jamaican Easter Spiced Bun Collage (prep)

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

Jamaican Easter Spiced Bun_3

Jamaican Easter Spiced Bun – Glazed

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

Jamaican Easter Spiced Bun_5

Jamaican Easter Spiced Bun

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

***

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

***Follow my blog with Bloglovin***

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Jamaican Hot Chocolate

Jan 22, 2013 by

Brrrrrrr…

Seriously. I am currently in a deep freeze. I know that at this moment in time, in certain parts of Canada, they are experiencing temperatures somewhere around -45C…give or take a few degrees. This post isn’t meant to complain. Really, it’s not. How can I complain when we are only somewhere around -12C? Oh, and that’s the “high”. The low is a frightening -23C. Extreme cold alerts always have me wondering how I can remain indoors until it is at least -5C. I’m “okay” around -5C. Since life has a wonderful way of happening daily, staying indoors isn’t practical. So when it’s really really cold, its time for some tropical flavour to warm me up and bring a smile to my face.

This is a quick post since I’m missing my blanket that is strategically placed in front of the fireplace. It’s probably missing me too. So we will have to be reunited shortly.

 

Hot Chocolate-3

Jamaican Hot Chocolate

 

Jamaican Hot Chocolate

2 oz Jamaican Chocolate (1 chocolate ball), shredded or coarsely chopped

2 Cups Water

1 Cinnamon Leaf

1/8 Tsp Ground Nutmeg

1/2 Tsp Vanilla

1/4 Cup Sweetened Condensed Milk

1/2 Cup Milk (optional)

Instructions

In a medium pot, add water, cinnamon leaf and chocolate and bring to a boil. Reduce heat and allow to simmer for about 20 minutes

Add salt, nutmeg, vanilla, milk and condensed milk. Stir to combine.

Strain and sweeten with a little sugar if needed.

Serve and enjoy hot!

This recipe yields about 3 mugs of “Coco Tea” 

 

Typically, you grate the chocolate but as you see here, I started but my patience got the better of me. I chose to coarsely chop the chocolate instead. The goal is to break it down so that it cooks faster.

 

Hot Chocolate-2

Jamaican Chocolate coarsely chopped

 

This Jamaican beverage is known as Hot Chocolate Tea or simply Coco Tea. It tastes nothing like Swiss Miss or Nestle or whatever else you find at the grocery store. It is quite rustic, and rich. It’s also quite coarse as it does not completely dissolve, so straining is an absolutely necessary step (in my opinion) in order to fully enjoy this beverage without having to clear your throat every few sips.

 

Hot Chocolate-1

Jamaican Chocolate, Nutmeg and Cinnamon Leaf

 

Coco Tea is typically a breakfast beverage (especially around Christmas). I remember the BEST Coco Tea I’ve ever had, was at a hotel restaurant in Portland, Jamaica (a beautiful, rustic and fairly untouched part of the island located on the south coast). They refused to tell me their secret ingredient. I suppose that means I will be returning to the hotel to savour their wonderful chocolate bliss. It’s wonderful to have on a Sunday morning with a nice big traditional breakfast. But for me? It keeps me warm and comforted on cold winter nights. I’m glad I have a small stash to last me a little while.

~Lyn

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Jamaican Blue Drawers for #SundaySupper

Jan 6, 2013 by

Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!

Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.

Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?

The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.

 Jamaican Blue Drawers Collage

 

 

Jamaican Blue Drawers

Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via “Cook Up Jamaican Style, 4th Edition”
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
A traditional Jamaican dessert or snack made from cornmeal, coconut milk and raisins
Ingredients
  • 1 Cup Cornmeal
  • 1/2 Cup Brown Sugar
  • 1/4 Tsp Salt
  • 1/2 Tsp Mixed Spice
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Shredded Coconut
  • 1 Cup Coconut Milk
  • 1/2 Tsp Vanilla
  • ***
  • Coconut Orange Glaze
  • 1/4 Cup Coconut Milk
  • 1 Cup Confectioners Sugar
  • 1/8 Tsp Pure Orange Extract
Instructions
  1. In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins
  2. In a small bowl, add coconut milk, sugar and vanilla. Mix to combine
  3. Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
  4. Prepare 12 sheets of foil, 12″ X 8″
  5. Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels
  6. Place the parcels in pot enough boiling water to cover them completely
  7. Cook on medium high heat for about an hour
  8. Remove each parcel with tongs and place on a bowl.
  9. Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
  10. For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.
  11. Add glaze on top of each pudding once cooled
3.1.09

 

I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.

 

Jamaican Blue Drawers

Jamaican Blue Drawers

 

In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.

 

Golden Raisins

Golden Raisins

 

I combined the dry ingredients with the wet ingredients to make a moist batter.

 

Blue Drawers Prep

Combining ingredients to make Blue Drawers

 

Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.

 

Jamaican Blue Drawers Parcels

Jamaican Blue Drawers – Preparing the parcels for boiling

 

Cooled Blue Drawers

Jamaican Blue Drawers-18

Jamaican Blue Drawers

 

I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.

 

Jamaican Blue Drawers with an Orange Coconut Glaze

Jamaican Blue Drawers
with an Orange Coconut Glaze

 

I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?

 

Check out the recipes

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

 

Join the #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Top 12 Recipes of 2012 – What a great year!

Dec 31, 2012 by

I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.

Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.

I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.

 

Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!

 

 

Top Recipes 2012 - The Lovely Pantry

Top Recipes 2012 – The Lovely Pantry

 

 

The top 3 posts:

Cristina Ferrare’s Fall Off The Bone Chicken Thighs

This is my most popular post to date!

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

 

Hoisin Salmon with Quinoa & Zucchini

Everyone seemed to enjoy my very easy freestyle salmon. It went nuts on Pinterest!

Hoisin Salmon with Quinoa & Zucchini

Hoisin Salmon with Quinoa & Zucchini

 

Whole Wheat French Toast

I guess it must be true when folks say “simple is best”. This post has always been popular, ever since it was published in February 2012.

Whole Wheat French Toast

Whole Wheat French Toast

 

The remaining posts are in no particular order.

 

Polenta, Parmesan, Mozzarella and Tomato

Polenta, Mozzarella, Tomato

Polenta, Mozzarella, Tomato

 

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

 

Bavarian Apple Torte

Bavarian Apple Torte

Bavarian Apple Torte

 

Jamaican Cornmeal Pudding

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

 

Black Bean Soup With Hot Roast Pepper Sauce

Black Bean Soup with Hot Roast Pepper Cream

Black Bean Soup with Hot Roast Pepper Cream

 

Grilled Polenta Cakes

Grilled Polenta Cakes

Grilled Polenta Cakes

 

Jamaican Sorrel

Jamaican Sorrel

Jamaican Sorrel

 

 Banana Coconut Coffee Cake with Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Jamaican Christmas Pudding

Jamaican Christmas Pudding with Hot Wine Sauce

Jamaican Christmas Pudding with Hot Wine Sauce

 

I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!

 I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.

I want to thank each and every one of you who read/comment on my posts.It means so much to me.

To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!

For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!

Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.

 Have a blessed and wonderful New Year!

Happy 2013

~Lyn

 

 

 

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Jamaican Christmas Pudding for #SundaySupper

Dec 23, 2012 by

Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll  have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! :-) The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!

Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.

 

 

Jamaican Christmas Pudding-6

Jamaican Christmas Pudding – fresh out of the oven

 

As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!

It smelled like Christmas :-)

 

Jamaican Christmas Pudding

Cook Time: 2 hours, 30 minutes

Ingredients

  • Mixed Fruits:
  • 3 1/2 Cups Raisins
  • 1 1/2 Cups Currants
  • 2 1/2 Cups Prunes
  • 1 Cup White Rum
  • 4 Cups Port Wine - I used Wray & Nephew Red Label Wine (The wine of choice for this pudding)
  • ~ * ~
  • 2 Sticks Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1 Tbsp Browning
  • 2 Tsp Vanilla
  • 1 Tsp Almond Extract
  • 2 Tsp Lime Juice
  • 1 Tsp Orange Rind
  • 6 Eggs
  • 4 Cups Mixed Fruits (Raisins, Currants & Prunes)
  • 6 oz Bread Crumbs
  • 6 oz Unbleached All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Tbsp Mixed Spice
  • 1 Cup White Rum - I used Wray & Nephew White Overproof Rum

Instructions

  1. Cut prunes into small pieces
  2. In a glass jar (avoid using plastic) add prunes, raisins and currants.
  3. Add rum and port wine. Stir to ensure that the fruits are covered.
  4. Cover (tight lid, completely sealed) and allow to soak for a few days (I did 4 days, stirring once daily, adding more red label wine just to ensure fruits are covered).
  5. Place one rack in the centre of the oven, and another rack on the lower level.
  6. Preheat oven to 350F
  7. Prepare a 9 inch spring form pan by lining the bottom with 2 layers of parchment paper and greasing the inside with butter. Set aside.
  8. In a medium bowl, combine (with a fork or whisk) breadcrumbs, flour, baking powder salt and mixed spice. Set aside
  9. In batches, blend the soaked fruits for a few minutes and pour in a large measuring jug until you have 4 cups or blended fruit
  10. In a mixing bowl using a mixer, beat butter and sugar until light and fluffy
  11. Mix in browning, vanilla and almond extracts, lime juice and orange rind
  12. Add eggs, one at a time and beat in well.
  13. Add blended fruits. Mix to combine.
  14. Add flour/breadcrumb mixture alternately with rum and red label wine
  15. Pour into prepared baking pan until 3/4 full
  16. Place a pot with boiling water on the centre of the lower oven rack
  17. Place cake pan on a foil lined baking tray and then put it on the centre rack in the oven
  18. Bake for 2 1/2 hours. Do a toothpick test in the centre of the cake to ensure the pudding is set.
  19. Allow to cool overnight
  20. To keep moist, sprinkle with additional rum or red label wine
http://lovelypantry.com/2012/12/jamaican-christmas-pudding-for-sundaysupper/

 

The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.

 

Jamaican Christmas Pudding-1

Raisins, Currants and Prunes, soaking in rum and red label wine

 

Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake :-)

 

Jamaican Christmas Pudding-2

Blended Fruits – 4 Cups

 

For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!

 

Jamaican Christmas Pudding-3

Greased Spring Form Pan lined with Parchment Paper

 

Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.

This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.

 

Jamaican Christmas Pudding-4

Pudding Batter

 

The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.

 

Jamaican Christmas Pudding-13

Jamaican Christmas Pudding

 

This is certainly a slice of Jamaican perfection. It was so good ~ just like this.

 

Jamaican Christmas Pudding-7

A slice of Jamaican Christmas Pudding

 

But this is a Christmas Pudding.

We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.

It’s so good, it will make your knees tremble.

 

Jamaican Christmas Pudding-18

Jamaican Christmas Pudding with Hot Wine Sauce

 

Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.

 ***

Hot Wine Sauce

1/2 Cup Brown Sugar

1/3 Cup Unsalted Butter

1/2 Cup Red Label Wine

1/2 Tsp Allspice

In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.

***

 

I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.

From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!

 

Here are the wonderful recipes being shared by the #SundaySupper Family!

 

Breakfast
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Eggs Benedict by Cindy’s Recipes and Writings
– Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
– Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
– Mom’s Paella by What Smells So Good?
– Portuguese inspired Chorizo Crown Pork Roast by The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less
– Mile High Lasagna by Cravings of a Lunatic
– Red Chile Pork Tamales by Home Cooking Memories

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– Gluten Free Cookies for Santa by The Cooking Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

 

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

 

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