VEGAN ROCK BUNS Ingredients

• 4 ozs flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 pinch mixed spice
• 2 tablespoons of corn starch or corn flour
• 1 1/2 ozs vegan margarine
• 1 1/2 ozs sugar
• 2 ozs currants
• 1/2 oz candied peel
• ½ pint of soya milk

Method

1. wash and dry the currants and set aside
2. Sieve flour, salt and spice.
   
3. Rub the fat into the flour until it becomes like breadcrumbs.
   
4. Add sugar, baking powder and currants and mix well with a fork.
   
5. Add cornstarch (or corn flour) and soya milk then mix to a stiff dough with the use of a fork
6. Put mixture in small piles on a greased baking tray
7. Place in a hot oven (425 f) for about 20 minutes

N.
B Coconut could be used instead of fruit in which case less vegan margarine may be used (1/2 cup grated coconut) VEGAN JAMAICAN EASTER BUN Easter bun is as it name reveals, traditionally eaten during the Easter period in Jamaica.
Cheese is a popular choice to eat with this bun.
Though it is not clear how the cheese aspect of the tradition started.
Eating bun during Easter has been popular in Jamaica for centuries.
The supermarket shelves are usually piled high with these sweet loaves, spiced with cinnamon, cloves and nutmeg, and bursting with juicy raisins, currants and other dried fruit.
Ingredients

• 2 lbs flour
• 1/4 lb raisins
• 1/4 lb currants
• 1/4 lb citron diced
• 1/2 lb cherries chopped
• 1 cake yeast
• 1 nutmeg grated
• 1 pt soya milk
• ½ lb butter
• 1 cup sugar brown
• 1 cup water
• ½ teaspoon cinnamon ground
• ½ teaspoon mixed spice
• 1 teaspoon salt
• 2 tablespoons cornstarch or corn flour

Method

1. Dissolve yeast in a small quantity of tepid water
2. Boil the cup of water then add to the soya milk
3. Put sugar, salt, butter and spice in a bowl then pour mild and water over them, then add cornstarch or corn flour.
   
4. Sieve half of the flour into the liquid, stir well, then add yeast and fruit and stir again
5. Sieve in sufficient of the remainder of the flour until the dough is stiff, cover and let the dough rise until about double in size.
   
6. Knead for a short time before sprinkling in the rest of the flour then knead again until quite stiff.
   
7. Shape into desired loaves and cover to let rise again until about twice its bulk.
   
8. Bake in a moderate (350 f) oven until buns are springy to the touch.