Black bun

Yield: 1 cake

Measure Ingredient
8 ounces Flour
1 pounds Currants
1 pounds Raisins
2 ounces Mixed peel; chopped
4 ounces Caster sugar
4 ounces Almonds; blanched & chopped
¼ pint Milk
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
½ teaspoon Ground allspice
pinch Ground cloves
pinch Black pepper
½ teaspoon Bicarbonate of soda
1 tablespoon Brandy
12 ounces Shortcrust pastry
1 Egg; beaten for glazing

Set oven to 350øF or Mark 4. Mix the flour, bicarbonate of soda, spices and sugar in a bowl. Add the raisins, currants, mixed peel and almonds. Moisten the mixture with the milk and brandy and stir well.

Roll out two-thirds of the pastry to line a well greased 10 inch cake tin. Fill with the fruit mixture and make a lid with remaining pastry. Seal the edges using a little cold water; press firmly. Brush with beaten egg. Finally make four holes with a skewer right to the bottom of the tin. Bake for 2-2½ hours; the cake is ready when a skewer pushed in comes out clean. If the top is browning too much, protect with greaseproof paper. Cool, slice and serve.

This festive cake is traditionally eaten at Hogmanay.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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