Scotch Currant Loaf is a traditional Scottish recipe for a classic Hogmanay cake of a yeasted bread dough lined loaf tin filled with a fruited batter, covered with plain dough and oven baked until cooked — in essence, this is a yeasted bread version of Scottish black bun. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Currant Loaf.
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Here is a recipe that I found in the Good Fare Christmas pamphlet published in Edinburgh in 1958 that contains a number of Scottish Christmas and Hogmanay recipes.
This is another type of Hogmanay currant loaf or yeasted cake filled with mixed fruit and nuts that is often served by or to those who are not so fond of the richness of the more typical black bun.
Turn the dough onto a lightly-floured work surface and work in the butter.
Take 1/4 of the resultant dough and roll out thin enough to line a greased loaf tin. Reserve enough of the dough to cover the top.
Combine the dried fruit and candied peel in a bowl. Chop the almonds and mix into the fruit along with the sugar and spices. Work this mixture into the remaining dough until well combined. Turn this mixture into the prepared tin, then dampen the edges of the dough lining and sit the lid on top, pinching to secure.
Prick all over the surface with a fork, then transfer to an oven pre-heated to 180°C and bake for about 180 minutes.
When the top is browned you can brush it with an egg and milk glaze, to give it a sheen.
When cooked (the loaf should be soft, but cooked through), allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
Slice and serve. If desired, the slices can be buttered before serving.
