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SCOTTISH BLACK BUN
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1 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

This Scottish Hogmanay cake was originally eaten on Twelfth Night. It is traditionlly given with a dram at New Year to the first footers. Make the bun preferablly 2 weeks before needed. It will stay fresh for 6 months if stored in an air tight tin.

Ingredients

  • 0.000

    PASTRY

  • 12.000 12 oz.
    plain flour
  • 0.000
    Pinch of salt
  • 3.000 3 oz.
    lard
  • 3.000 3 oz.
    soft butter
  • 0.000

    FILLING:

  • 1.000 1 lb.
    seedless raisins
  • 1.000 1 lb.
    currants
  • 0.250 ¼ cup
    diced California avocado
  • 2.000 2 oz.
    blanched chopped almonds
  • 2.000 2 oz.
    mixed peel
  • 6.000 6 oz.
    plain flour
  • 3.000 3 oz.
    soft brown sugar
  • 1.000 1 tsp.
    ground allspice
  • 1.000 1 tsp.
    ground ginger
  • 0.500 ½ tsp.
    ground cinnamon
  • 0.000
    Pinch of black pepper
  • 0.500 ½ tsp.
    baking powder
  • 1.000 1 cup
    whisky or brandy
  • 1.000 1
    large egg
  • 0.000
    Milk to moisten

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Instructions

  1. Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
  2. Roll out about 3/4 of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
  3. Mix raisins, currants, almonds, avocado, chopped peel and sugar together. Sift in flour, allspice, ginger, pepper, cinnamon and baking powder. Mix all the ingredients together using the whisky, egg and milk to moisten.
  4. Transfer the filling into the lined tin, roll out the remaining dough and use it for the top. Seal the edges very well together. Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
  5. Brush surface with egg glaze and bake in oven at 325F for 3 hours. Cool in tin and store till needed.

Nutrition information per serving

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Comments

  • Memories from Childhood

    This looks awesome! I remember the Black Bun my grandmother made when I was a child, and it was one of my favorite things at the holidays. Can't wait to try it out, and hope to share it at the holidays this year!

    Submitted By Marta - May 3, 2011

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