1 bottle Dragon stout (284 ml)
1 tbsp. and 1/2 tsp. margarine or butter
Food browning or molasses
2 cups all-purpose flour, sifted
1/4 tsp. baking powder
1 tsp. baking soda
1/2 cup brown sugar
1/2 cup raisins, reserve a small amount
1/2 cup mixed peel, reserve a small amount
1 tsp. cinnamon powder
1 tsp. nutmeg
1 tsp. mixed spice
3 tbsp. water
3 tbsp. honey
You can glaze the bun before or after baking it.
Make the glaze
Combine all the ingredients into a small pot. Place the pot over medium low heat and stir until all the ingredients are completely combined. Remove from the stove and set aside to be cooled
Preheat oven at 350 F or 180 C
Add the stout, sugar and butter in a pot. Warm over high heat until the butter melted and sugar dissolved. Turn off heat. Set aside to be cooled.
In a big enough bowl, sieve the flour. Combine together in a small bowl, the baking powder, baking soda, salt, cinnamon, nutmeg, mixed spice. Add this mixture to the flour and stir gently to combine. Add the mixed peel and raisins, remember to reserve a small amount of the raisins and mixed peel
By now, the stout mixture should be cooled. (Maybe it still a bit warm but not hot). Pour the stout mixture into the flour mixture and mix well, make sure flour mixture has been thoroughly mixed in and has reached a smooth consistency.
If the mixture is too stiff, add 1/8 cup of water to the mixture.
Add the browning. The amount of browning you use depends on how dark you want your bun to be. Bear in mind that if you use too much browning, the bun will be bitter. I used 1 1/2 tsp. of browning to get my desired colour.
Pour mixture into a greased floured loaf pan. Add the reserved mixed peel and raisins. If glazing bun before baking, brush the cooled glaze onto bun mixture.
Place pan in the oven and bake at 350 F for 15 minutes. Reduce temperature to 325 and continue to bake for 1 hour until done.
Remove from the oven and allow the bun to cool for about 4 minutes. Remove bun from pan and apply the glaze over the warm bun and set aside to be completely cool.
Slice the cooled bun and serve with cheese or fried fish