Scottish black bun

Scottish black bun

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
1 quantity Plain shortcrust pastry
300g plain flour
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cloves
115g brown sugar
500g raisins
500g currants
60g mixed glace peel, chopped
60g almonds, blanched and chopped
1 apple, peeled, cored and grated
2 eggs, beaten
1 teaspoon ground ginger

Method

  1. Roll out two-thirds of pastry thinly and use to line a greased and lined 20 cm cake tin. Sift flour, baking powder, pepper and spices into a bowl and stir in sugar, fruit, peel, nuts and grated apple. Add eggs and mix thoroughly. Turn into tin.
  2. Roll out remaining pastry for lid and place on top, pinching edges together. Make 4 holes right through to bottom with a skewer. Bake in a preheated moderate oven for 3 hours. Turn out carefully and cool. When completely cold, store in an airtight tin. Serve cut into thin fingers.
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