Lifespan of a Chennette

Trini sweetbread is usually a great thing. Coconut, spices and a slightly crumbly texture. Mmm. That’s what it’s about. However, that doesn’t stop people from making hard, dry, flavourless things and calling it sweetbread. I don’t mind if you put raisins, or cherries or mixed peel in it – to each his own. But put the cinnamon, and clove and maybe a touch of nutmeg. And a little moisture won’t kill you. Well, those are my rules, anyway The truth is, sweetbread can be infinitely varied, and when I was young I’d crave each of the neighbours’ versions as well as my mother’s. Even the hard dry ones can be good.

I requested a sweetbread recipe from Mom when I was studying in Scotland. She emailed a recipe that I was to use several times throughout the year. It’s a good recipe and not difficult to modify. Many of the early recipes I have posted are as a result of Mom’s emails and the resulting endeavours in the kitchen with friends. Some of whom have influenced this recipe. Or the variation..I have made it dairy-free by using dairy-free margarine, or vegetable oil and coconut milk. I have made it gluten-free by using a mixture of potato and other flours. You may have to adjust the liquid content, add a bit more oils and sugar to balance it, but sweetbread can be very forgiving. And if it’s a bit dry, or not quite right – heat it up or toast it and slather with butter. Voila, saved!

Coconut Sweetbread

Ingredients:

* 1 lb flour

* 1/3 cup grated/dessicated coconut (I generally use a bit more, so experiment)

* 1/4 lb brown sugar (preferably dark)

* 2 tbs baking powder

* 2 tsp cinammon

* 1/2 tsp nutmeg

* 1/2 tsp ground cloves

* 1/4 lb butter/margarine (softened); or equivalent vegetable oil)

* 2 eggs

* 3/4 milk (or 1/2 cup milk and 1/4 cup coconut milk, or all coconut milk, for a variation)

(* Mixed peel, raisins, cherries etc)

1. Mix flour, sugar, coconut, baking powder, and spices.

2. In a separate bowl, mix butter, eggs and milk. Add to dry ingredients. Mix well.

3. Spoon into a greased loaf pan, or an 8 x 8 pan. (Also makes 12 muffins)

4. Bake at about 190 deg C.

5. After about 15 mins of baking (when it has risen and begun to set, but not cooked yet), brush top of bread with a mixture of a little water and 3 tbs sugar.

6. Bake until lightly brown on top and sugar has crystalised.

I made this for ‘Id ul Adha this year, and ‘Id ul Fitr last year. New traditions.