top of page

Plaintain Tarts

Plaintain Tarts
plaintain tarts.jpg

INGREDIENTS

  • ½ lb Shortcrust or flaky pastry 

  • 1 large ripe plantain

  • ¼ - ½ cup sugar

  • 3 tbsp water (optional)

  • ½ tsp nutmeg

  • 1 tbsp margarine/butter

  • 1 tsp vanilla

  • Red food colouring

  • ¼ tsp cinnamon

METHOD

  • Peel and cut plantain in large pieces

  • Boil plantain in salted water until tender

  • Mash while still hot (crushes easier when hot) and combine with sugar, margarine,                              spices and colouring. Cool

  • Roll out pastry to about 1/8” thickness and cut in circles or squares

  • Place a spoonful of cooled plantain filling in the center of each pastry

  • Dampen the edges with cold water, fold over and seal edges

  • Cut slits in the top of pastry or punch with a fork to allow steam to escape

  • Brush with beaten egg white or milk

  • Sprinkle with granulated sugar

  • Place on tray and bake at 425º - 450°F  for 15 – 20 minutes.

Next Recipe

Jamaican Jam Buns

Jamaican Jam Buns

INGREDIENTS

  • 8 oz cake & pastry flour

  • 4 oz hard margarine/butter

  • 4 oz sugar

  • 1 tsp vanilla

  • 2 tsp baking powder

  • 1 egg

  • 2-4 tbsp milk

  • 2 oz jam

  • 1 tsp orange rind (Optional)

METHOD

  • Sift flour and baking powder

  • Rub fat into flour until mixture resembles fine breadcrumbs

  • Add sugar

  • Beat egg, milk and add orange rind (if used).

  • Add egg mixture to flour mixture.

  • Mix until moistened

  • Drop unto greased baking tray

  • Make a hole in the center of buns with the handle of a  small spoon

  • Fill holes with jam

  • Bake in a hot oven 400º - 425º for 15 – 20 minutes

jam bun.jpg

Jamaican Coconut Drops

Jamcaican Coconut Drops
cropped-Drops.jpg

  • 2 cups coconut, diced

  • 1 tsp powdered ginger/1 tbsp grated ginger

  • 1 pinch salt

  • 1 tsp vanilla

  • 450g brown sugar

  • 3 cups water

METHOD

  • 1. dice dry coconut.

  • 2. Bring water to a boil and add all ingredients.

  • 3. Boil for 30 minutes and stir occasionally with a wooden spoon.

  • 4. When the mixture is sticky, remove by spoonfuls and drop onto a greased sheet.

  • 5. Cool and enjoy!

INGREDIENTS

Next Recipe

Jamaican Stout Buns

Jamaican Stout Buns

GLAZE

  • 2 oz sugar

  • 3 tbsp water

  • ½ oz margarine

INGREDIENTS

  • 8 oz cake & pastry flour

  • 4 oz hard margarine/butter

  • 4 oz sugar

  • 1 tsp vanilla

  • 2 tsp baking powder

  • 1 egg

  • 2-4 tbsp milk

  • 2 oz jam

  • 1 tsp orange rind (Optional)

METHOD

  • Heat stout, sugar and margarine gently just until sugar dissolves.  Cool completely

  • Sift flour, baking powder, salt and spices

  • Add egg, vanilla. Honey, browning and fruit to stout mixture.

  • Pour liquid in flour and mix gently until combined

  • Pour in a greased loaf pan and bake at 325°F FOR ABUT 45 MINUTES

  • When done, brush with glaze to give sheen

STOUT BUN.jpg

Easy Chocolate Cake

Easy Chocolate Cake
thumbnail.jpg

INGREDIENTS

  • 1 ¾ cups un- sifted bulk baking flour

  • 2 cups brown sugar

  • ¾ cup unsweetened cocoa

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • ¾ cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • ½ cup boiling water

  • 2 tsp vanilla

METHOD

  • Sift flour, baking powder, baking soda, and cocoa. Mix in sugar and salt.

  • In another bowl combine   milk, oil, eggs and vanilla.

  • Add liquid ingredients to dry ingredients and beat in a mixer for approximately 2 minutes

  • Remove from mixer and stir in boiling water, Pour in greased and lined tins.

  • Bake in fairly hot oven at 350 F for 50 minutes

  • Cool in tin for approximately 10 minutes.  Remove from tin and cool completely

  • Frost with favorite frosting

bottom of page