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Blac Bun (Good Housekeeping)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Heavy fruit cake encased in pastry.

Heavy fruit cake encased in pastry.

Ingredients

Serves: 0

Metric Cups
  • 340 grams flour
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 170 grams butter
  • 28 grams caster sugar
  • water (cold to make a stiff paste)
  • 1 egg (to glaze)
  • ⅞ kilogram sultanas (or raisins)
  • ⅞ kilogram currants
  • 113 grams orange peel (chopped)
  • 227 grams almonds (chopped)
  • ½ kilogram flour
  • 227 grams caster sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons cream of tartar
  • 2 eggs
  • whiskey (a little)
  • 175 millilitres whiskey (optional)
  • 12 ounces flour
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 6 ounces butter
  • ⅞ ounce superfine sugar
  • water (cold to make a stiff paste)
  • 1 egg (to glaze)
  • 2 pounds golden raisins (or raisins)
  • 2 pounds currants
  • 3⅞ ounces orange peel (chopped)
  • 8 ounces almonds (chopped)
  • ⅞ pound flour
  • 8 ounces superfine sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 eggs
  • whiskey (a little)
  • 6 fluid ounce whiskey (optional)

Method

Blac Bun (Good Housekeeping) is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • this should be made several weeks at least before it is to be eaten (by tradition, at Hogmanay)
  • grease a 9-inch cake tin and make the pastry in the usual way
  • roll out thinly and line the tin with it, reserving enough to cover the top
  • prepare the fruit, peel and nuts for the filling, then put all the ingredients into a large bow and mix, using just enough milk to moisten and mixing with the hands; add whisky if liked
  • turn the mixture into the lined tin, damp the edge of the pastry and cover with the rest of the dough; prick all over with a fork and brush with beaten egg
  • bake for 3 - 3.5 hours in a moderate oven (350F, mark 4)
  • cover with brown paper during the cooking if the pastry becomes too brown
  • that is the recipe exactly as written. I used a 9-inch square tin and over the weeks added quite a bit more whisky
  • this should be made several weeks at least before it is to be eaten (by tradition, at Hogmanay)
  • grease a 9-inch cake tin and make the pastry in the usual way
  • roll out thinly and line the tin with it, reserving enough to cover the top
  • prepare the fruit, peel and nuts for the filling, then put all the ingredients into a large bow and mix, using just enough milk to moisten and mixing with the hands; add whisky if liked
  • turn the mixture into the lined tin, damp the edge of the pastry and cover with the rest of the dough; prick all over with a fork and brush with beaten egg
  • bake for 3 - 3.5 hours in a moderate oven (350F, mark 4)
  • cover with brown paper during the cooking if the pastry becomes too brown
  • that is the recipe exactly as written. I used a 9-inch square tin and over the weeks added quite a bit more whisky
  • Tell us what you think