Recipe

Black Bun Recipe

Add Step-by-Step Photos	Sufia / All my dishes 4 months, 3 weeks ago scotland famous recipe Prep:3040m Cook:420m Servings:2	Sufia
	scotland bun

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Ingredients

Ingredients for Pastry Case:

12 oz plain flour (3 cups)

Half teaspoon baking powder

3 oz lard (6 tablespoons)

3 oz butter or margarine (6 tablespoons)

Pinch of salt

Cold water

Ingredients for Filling:

1 lb seedless raisins (2¾ cups)

One/Two tablespoon brandy

Milk to moisten

1 lb cleaned currants (2¾ cups

2 oz chopped, blanched almonds (Third of a cup)

Generous pinch of black pepper

2 oz chopped mixed peel (¼ cup)

6 oz plain flour (1½ cups)

3 oz soft brown sugar (Third of a cup)

One level teaspoon ground allspice

Half level teaspoon each of ground ginger, ground cinnamon, baking powder

One large, beaten egg

Directions

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.

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