Black Bun, a traditional Scottish treat, is particularly popular during Hogmanay, the Scottish New Year celebration. It's a rich fruit cake, packed with raisins, currants, almonds, citrus peel, and a variety of spices, all encased in a pastry shell. Here's a basic recipe to make Black Bun:
Ingredients:
· For the Pastry:
- 225g plain flour
- 110g butter
- Cold water
· For the Filling:
- 450g raisins
- 225g currants
- 100g chopped almonds
- 100g mixed citrus peel
- 225g plain flour
- 175g dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground black pepper
- 2 beaten eggs
- 2 tbsp brandy or whisky
Instructions:
1. Make the Pastry:
- Mix the flour and butter together until they resemble breadcrumbs.
- Add cold water gradually to form a firm dough.
- Roll out the dough to a thickness of about 5mm and use it to line the base and sides of a greased loaf tin.
2. Prepare the Filling:
- In a large bowl, mix together the raisins, currants, almonds, and citrus peel.
- In a separate bowl, combine the flour, sugar, and spices.
- Add the dry ingredients to the fruit and nut mixture.
- Stir in the beaten eggs and brandy or whisky, ensuring everything is well combined.
3. Assemble and Bake:
- Fill the pastry-lined tin with the fruit mixture.
- Roll out the remaining pastry to form a lid and place it over the filling, crimping the edges to seal.
- Make a few small slits in the top to allow steam to escape.
- Bake in a preheated oven at 150°C (300°F) for about 2 to 2.5 hours.
4. Cool and Serve:
- Allow the black bun to cool in the tin before turning it out.
- It's best to let it sit for a day before slicing and serving.
This cake is known for its dense texture and rich flavor, making it a hearty treat for the winter celebrations. It's a symbol of the new year's richness and complexity.