Black Bun
From angelarmck 13 years agoIngredients
- Pastry Case: shopping list
- 12 oz plain flour (3 cups) shopping list
- 3 oz lard (6 tablespoons) shopping list
- 3 oz butter or margarine (6 tablespoons) shopping list
- (Note that if you don't want to use lard, increase the butter/margarine by an equivalent amount) shopping list
- Pinch of salt shopping list
- Half teaspoon baking powder shopping list
- Cold water shopping list
- Filling: shopping list
- 1 lb seedless raisins (2 cups) shopping list
- 1 lb cleaned currants (2cups) shopping list
- 2 oz chopped, blanched almonds (Third of a cup) shopping list
- 2 oz chopped mixed peel (1 cup) shopping list
- 6 oz plain flour (1cups) shopping list
- 3 oz soft brown sugar (Third of a cup) shopping list
- One level teaspoon ground allspice shopping list
- Half level teaspoon each of ground ginger, ground cinnamon, baking powder shopping list
- Generous pinch of black pepper shopping list
- One tablespoon brandy shopping list
- One large, beaten egg shopping list
- milk to moisten shopping list
How to make it
- Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into five pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell. Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks). Brush the top with milk or the rest of the egg to create a glaze. Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2œ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!
- Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.
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