Black Bun is a Scottish fruit pastry, traditionally served on it’s centuries-old, New Year’s Eve Holiday of Hogmanay.
Traditional Scottish Black Bun
Ingredients for Pastry Case:
- 12 oz plain flour (3 cups)
- 3 oz lard (6 tablespoons)
- 3 oz butter or margarine (6 tablespoons)
- (Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)
- Pinch of salt
- Half teaspoon baking powder
- Cold water
Ingredients for Filling:
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 (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using 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, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.
Pack the filling into the lined tin and add 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. Depress the centre slightly (it will rise as it cooks).
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. An uncooked cake sizzles if you listen closely!
Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.
Black Bun is generally made weeks in advance of Hogmanay. By wrapping the pastry tightly in saran wrap, covering with foil, placing in a sealed container and refrigerating, Black Bun will reach optimum maturity at 7 weeks, and can be kept for up to 6 months.