Mix together the sugar, coconut milk, spices, salt, wine, egg and the melted margarine; whisk to dissolve sugar granules.
Combine the crushed boiled breadfruit, flour and the raisins.
Add the liquid mixture to the breadfruit mixture and mix well. Scrape the mixture into a greased 10 inch baking tin and bake in a preheated oven 180°C (350°F) for 1 hour and 15 minutes. Cool and serve decorated with cherries and Guava Sauce.
Put guava and water to boil for about twenty minutes. Strain and rub the pulp through a sieve. Combine the pulp and juice and return to a boil.
Add sugar and lime juice or ginger and simmer until the mixture becomes syrupy. Allow to cool and mix in the white rum.
To Serve: Serve with Breadfruit Pudding.
Recipe prepared and presented by Shameeka Whitfield, Yallahs High School, St. Thomas