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Black Bun
Black Bun is a traditional Scottish recipe for a classic rich fruit cake that's caked in a pastry case and which is typically served for Hogmanay (New Year). The full recipe is presented here and I hope you enjoy this classic Scottish version of: Black Bun.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
10
Rating: 
Tags : Spice RecipesBaking RecipesCake RecipesScottish Recipes
This is a Scottish recipe for a type of rich fruit cake within a pastry case that's traditionally served at Hogmanay (New Year). Like
Christmas cake, Black Bun needs to be matured for several weeks before serving and will last several months in an air-tight container.
Ingredients:
For the Pastry:
360g plain flour
90g lard
90g butter
pinch of salt
1/2 tsp baking powder
cold water, to bind
For the Cake:
450g seedless raisins
450g currants
60g blanched
almonds, chopped
60g mixed peel, chopped
180g plain flour
90g soft brown sugar
1 tsp ground
allspice
1/2 tsp ground
ginger
1/2 tsp ground
cinnamon
1/2 tsp baking powder
pinch of
black pepper
1 tbsp brandy
1 large egg, beaten
a little milk
Method:
Begin with the pastry: Cube the lard and butter then add to a bowl along with the flour, salt and baking powder and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add just enough water to bring the resultant mixture together as a stiff dough. Roll the pastry out then grease a 20cm loaf tin. Using this as a rough guide cut out five pieces of dough large enough to fit the bottom, top and sides of the tin. Add these to the bottom and four sides of the tin sealing the overlaps as you go. Leave a little overlap at the top of the tin, this will make it easier to seal in the top pastry piece.
Meanwhile add the fruit, peel and almonds to a bowl and mix together. Sift in the flour, spices and baking powder, mix to combine, then bind together with the egg, brandy and just enough milk to moisten (don't make it too wet). Pack this batter into the prepared tin then add the pastry lid, using a little milk to seal and pinching the edges together.
Lightly prick the surface with a fork then use a skewer to make four steam holes. Press down on the centre to depress it lightly (it will rise back during cooking) then brush the top with a little milk and place the loaf tin in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 160 minutes, or until the pastry is golden and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin until you can handle then turn out onto a wire rack and allow to cool completely. Store for at least 3 weeks in an air-tight tin before eating.
Find more Hogmanay/New Year Recipes Here
