Bajan Sweet Bread

Heat the oven to 180°C (160°C fan) / 350°F and grease two 900g (2lb) loaf tins with the shortening. Add all the flour, baking powder, and salt to a large mixing bowl.

Melt the butter in a saucepan.

In another bowl, mix the coconut, most of the sugar (keep 2 tablespoons back to glaze the loaves later), the raisins, egg, milk, almond essence and melted butter.

Mix well until you have a creamy paste.

Add this to the bowl with the flour, baking powder, and salt. Mix until you form a stiff dough.

Now divide the mixture between the baking tins.

Now boil the water.

Mix two tablespoons of sugar with some hot water and brush the top of each loaf.

Bake in the centre of the oven for about 1 hour, until golden and a skewer pushed into the middle comes out clean.

Leave to cool in tins before serving; slice and serve with a fresh pot of tea.