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Black Bun

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cake traditionally eaten at Hogmanay in Scotland. Use a 9" loose bottomed tin. Keeps well in an airtight tin or in aluminium foil. I froze it and it kept successfully for up to 6 months.

A cake traditionally eaten at Hogmanay in Scotland. Use a 9" loose bottomed tin. Keeps well in an airtight tin or in aluminium foil. I froze it and it kept successfully for up to 6 months.

Ingredients

Serves: 0

Metric Cups
  • ⅞ kilogram currants
  • ½ kilogram raisins
  • ½ kilogram sultanas
  • ½ kilogram plain flour
  • ¼ kilogram caster sugar
  • ¼ kilogram mixed peel
  • ¼ kilogram ground almonds
  • 14 grams cinnamon
  • 14 grams ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons brandy
  • 1 egg (beaten)
  • buttermilk (or milk soured with lemon juice)
  • 340 grams plain flour
  • 85 grams margarine (hard)
  • 85 grams lard
  • 28 grams caster sugar
  • 1 pinch of salt
  • water
  • 2 pounds currants
  • ⅞ pound raisins
  • ⅞ pound golden raisins
  • ⅞ pound all-purpose flour
  • ½ pound superfine sugar
  • ½ pound mixed peel
  • ½ pound almond meal
  • ½ ounce cinnamon
  • ½ ounce ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons brandy
  • 1 egg (beaten)
  • buttermilk (or milk soured with lemon juice)
  • 12 ounces all-purpose flour
  • 3 ounces margarine (hard)
  • 3 ounces lard
  • ⅞ ounce superfine sugar
  • 1 pinch of salt
  • water

Method

Black Bun is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sieve flour into mixing bowl and add salt
  • Rub in fats to flour
  • Add sufficient water to make a pliable dough
  • Rest for 30 minutes in fridge
  • Roll out 3/4 of pastry and line baking tin
  • Roll out remaining pastry into a round large tin enough to slightly overlap the base
  • Set aside
  • Sieve all dry ingredients into a large mixing bowl
  • Add dried fruit
  • Add the egg, alcohol and sufficient buttermilk to form a moist but not soggy mixture
  • Moisten the pastry edges in the cake tin
  • Pour into the pastry case, making it slightly higher in the centre
  • Cover cake with pastry lid, and trim
  • Brush over the top with beaten egg
  • Prick all over the pastry top with a fork
  • Bake at 160c for 1 hour
  • Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake
  • Cool in the tin on a wire rack for 30 minutes, then remove from tin
  • Sieve flour into mixing bowl and add salt
  • Rub in fats to flour
  • Add sufficient water to make a pliable dough
  • Rest for 30 minutes in fridge
  • Roll out 3/4 of pastry and line baking tin
  • Roll out remaining pastry into a round large tin enough to slightly overlap the base
  • Set aside
  • Sieve all dry ingredients into a large mixing bowl
  • Add dried fruit
  • Add the egg, alcohol and sufficient buttermilk to form a moist but not soggy mixture
  • Moisten the pastry edges in the cake tin
  • Pour into the pastry case, making it slightly higher in the centre
  • Cover cake with pastry lid, and trim
  • Brush over the top with beaten egg
  • Prick all over the pastry top with a fork
  • Bake at 160c for 1 hour
  • Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake
  • Cool in the tin on a wire rack for 30 minutes, then remove from tin
  • Tell us what you think