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Scottish Black Bun (Australian Women's Weekly)

A community recipe by

Not tested or verified by

Print me


This makes a smaller version of the Black Bun


Serves: 6

For the Pastry

  • 3 cups all-purpose flour
  • 9 ounces butter
  • 1 egg yolk
  • ⅓ cup water (approximately)
  • 1 egg yolk (extra)
  • 1 tablespoon water (extra)

For the Filling

  • 3⅓ cups currants
  • 3 cups chopped raisins
  • ⅓ cup mixed peel
  • ¾ cup chopped almonds
  • ½ cup whiskey
  • ½ cup brown sugar
  • ½ cup milk
  • 3 lightly beaten eggs
  • 1 teaspoon finely ground black pepper
  • 1½ cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons pumpkin pie spice


Scottish Black Bun (Australian Women's Weekly) is a community recipe submitted by macrobbo3 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Lightly grease 14cm x 21cm loaf pan.
  • Sift flour into bowl, rub in butter. Add egg yolk and enough water to mix to a firm dough. Press dough into a ball, knead gently on lightly floured surface until smooth; cover, refrigerate 30 mins.
  • Roll two-thirds of the pastry on lightly floured surface, large enough to line base and sides of prepared pan.. Gently ease pastry into pan; do not break or stretch pastry. Allow 1cm of pastry to overhang sides of pan.
  • Press filling firmly into pastry case, level top.
  • Roll remaining pastry into rectangle 1cm larger than top of pan. Brush edges of pastry with combined extra egg yolk and water, top with rectangle of pastry, pinch edges together. Brush pastry with more egg yolk mixture.
  • Bake in slow oven about 3 1/2 hours or until pastry is well browned; cool in pan. To remove bun from pan, stand pan in hot water about 1 min, carefully remove bun.
  • Filling:

  • Combine all ingredients in large bowl, mix well.
  • Recipe can be made a month ahead Store in airtight container. Suitable to freeze. Conversions: Slow oven: 150C 300F Gas mark 2 1 teaspoon = 5ml 1 tablespoon = 20ml 1 cup = 250ml In testing large eggs were used. All cup and spoon measures are level. Again I added extra whisky.

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