Charlene Flash's Jamaican Bun


1. Preheat the oven to 170 / gas mark 4 and grease a 900g loaf tin using butter.

2. In a mixing bowl, add the butter, treacle, wine and sugar - heat in the microwave for 30 seconds and stir.

3. In a separate mixing bowl, add the self-raising flour, baking powder, mixed spice, all spice, nutmeg, gravy browning and ginger. Make a well in the mix.

4. Pour the wet ingredients in the well and mix using a wooden spoon.

5. Add the raisins and mixed peel – mix again.

6. Transfer the mixture to a loaf tin and smooth over using a spatula.

7. Brush the loaf with the beaten egg.

8. Bake on the top shelf for 40 minutes.

9. To test whether the bun is cooked, insert a skewer - if there is no mixture on it, the bun is ready.

10. Leave to cool slightly before turning over and slicing.

11. You can eat the bun with butter or jams, or if you want the traditional way, slices of butter with cheddar cheese.


Recipe by Charlene Flash. For best results, use the New World 45cm combination microwave oven


Charlene says... 

"I love bun, everyone Jamaican loves bun.

The sweet, dark, rich bread can either be made free standing or in a loaf tin form. Although you may be able to purchase this bun in some of the larger supermarkets, there’s nothing better than making your own.

Bun at home was a real treat, one traditionally eaten on Good Friday and other celebrations, sliced, buttered and layered with cheddar cheese.

Now, although this is a bread, I choose to use self-raising flour in part because of my impatience, but also because when the mood develops for bun, I don’t want to waste time waiting for the dough to prove."



Prep time:

Cook time:

Serves: 0

  • Butter for greasing

  • 75g butter, diced

  • 2 tbsp treacle

  • 100ml red wine (or semi-skimmed milk if you are going alcohol-free)

  • 75g dark muscovado sugar

  • 350g self-raising flour

  • 1 tsp baking powder

  • 1 tsp mixed spice

  • 1 tsp all spice

  • 1 tsp nutmeg

  • 1 tbsp gravy brownings

  • 1 tsp ground ginger

  • 75g raisins

  • 50g mixed peel

  • 1 egg yolk, beaten