Scottish Black Bun Recipe

Scottish Black Bun

Preparation Time: 40 minutes
Cooking Time: 2 hours
Serves:  8 to 12

Ingredients for the Filling

  • 450g currants
  • 350g seedless or deseeded and chopped raisins
  • 25g dark sultanas
  • 75g almonds, blanched and finely chopped
  • 175g candied peel, finely chopped
  • 175g plain flour
  • 1/2 level teaspoon bicarbonate of soda
  • 1/2 level teaspoon of cream of tartar
  • 1/2 teaspoon ground cloves pinch of black pepper
  • 175g dark brown sugar
  • 1 egg
  • 4 tablespoons milk
  • 2 tablespoons whisky or brandy

Ingredients for the Pastry

  • 250g plain flour
  • pinch of salt
  • 100g butter
  • water to bind

To Glaze

  • 1 egg,
  • a little water
  1. Mix the dried fruit, almonds and peel. Sift the flour with the bicarbonate of soda, cream of tartar, cloves and black pepper.
  2. Blend the flour with the fruit mixture, the sugar, egg, milk and whisky or brandy. Allow to stand for several hours.
  3. Sift the flour and salt for the pastry, rub in the butter, hind with water to make a firm rolling consistency. Grease a 18cm square cake tin.
  4. Roil out the pastry very thinly; cut out a square the size of the tin; reroll the remaining dough and line the” base and sides of the cake tin.
  5. Put the filling into the pastry-lined tin, brush the top edges with water and put on the pastry lid; do not press down too firmly for the fruit mixture swells in cooking.
  6. Blend the egg and a very little water, brush over the pastry, then prick with a fine skewer or fork.
  7. Bake in the centre of a slow to very moderate oven, lower the heat slightly after 1 1/2 hours if the pastry is becoming too brown. Cool in the tin for 1 hour.

To Serve

Cut into neat fingers.

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