Black bun
1 cake
Ingredients
| Quantity | 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 | |
Directions
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