Black bun
From sufia 14 years agoIngredients
- Ingredients for Pastry Case: shopping list
- 12 oz plain flour (3 cups) shopping list
- Half teaspoon baking powder shopping list
- 3 oz lard (6 tablespoons) shopping list
- 3 oz butter or margarine (6 tablespoons) shopping list
- Pinch of salt shopping list
- Cold water shopping list
- Ingredients for Filling: shopping list
- 1 lb seedless raisins (2¾ cups) shopping list
- One/Two tablespoon brandy shopping list
- milk to moisten shopping list
- 1 lb cleaned currants (2¾ cups shopping list
- 2 oz chopped, blanched almonds (Third of a cup) shopping list
- Generous pinch of black pepper shopping list
- 2 oz chopped mixed peel (¼ cup) shopping list
- 6 oz plain flour (1½ cups) 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
- One large, beaten egg 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 which will be used to line the tin. Roll out the pastry and cut into six pieces sized to fit 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, add all the spicesand baking powder, then bind them together using the brandy and most of the egg. Adding enough milk to moisten.
- Place all the filling into the lined tin finally adding 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.
- 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 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking.
- Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.
People Who Like This Dish 4
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