Saturday, August 19, 2006

Bajan sweet bread

Orlando's mum makes the best Bajan sweet bread. When I visited Barbados to meet her for the first time, she baked come fresh every day for my breakfast. Divine. Best eaten slightly warm, either on its own or with a little butter.

Desiccated coconut 200g
Melted butter 60g
Plain flour 475g
Margarine (or baking shortening) ½ tbsp
Baking powder ½ teasp
Salt ½ teasp
Sugar 90g
Raisins 120g
1 small egg
Evaporated milk 150ml
Almond essence ½ teasp

Grease the baking tin with the margarine

Pre-heat the oven to 350˚C

Mix the flour, baking powder, sale, coconut, sugar and raisins in a bowl

Add egg, evaporated milk, butter and almond essence and mix to a firm but wet dough

Fill baking tin

Mix 2 tbsp sugar and 1 tbsp hot water and brush on top

Bake in centre of oven for about 1 hour or until a skewer inserted into the centre comes out clean

Cool in the baking dish

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