Ok, I know, my Jamaican readers (if you exist!) must be thinking really, a blog post on bun and cheese? Have you run out of things to blog about? But consider that I'm not in Jamaica, so procuring bun and cheese for Easter requires effort.

In Jamaica one of our Easter traditions is to eat bun and cheese. Jamaican Easter Bun looks nothing like hot cross buns, and I'm not sure if it tastes like it either, but I suspect the tradition ought to have some relation. There are several ways to make Easter bun. My cookbook, Enid Donaldson's The Real Taste of Jamaica, Rev. Ed., has 4 recipes! Each recipe uses a different leavening agent: Baking Soda, Baking Powder, Yeast and Stout. I decided to do the baking powder version, partially because the Yeast recipe yields 7 loaves, partially because I prefer bun with just raisins, not mixed peel, and partially because I wanted to try making it with port. So without further ado, the recipe (found on Pg 114 of the first ed.):