Black bun, Scottish

Black bun, Scottish

By
From
Encyclopedia of Food and Cookery

Not a bun in the usual sense but a rich fruit mixture enclosed in pastry. Black bun is traditionally eaten at Hogmanay (New Year) and should be made at least a few weeks ahead to allow it to mature. It will keep for up to a year in an airtight tin.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again