| 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
For
Filling:
1 lb seedless raisins (2¾
cups)
1 lb cleaned currants (2¾
cups
2 oz chopped, blanched almonds
(Third of a cup)
2 oz chopped mixed peel (¼
cup)
6 oz plain flour (1½
cups)
3 oz soft brown sugar (Third
of a cup)
One level teaspoon ground allspice
Half level teaspoon each of
ground ginger, ground cinnamon,
baking powder
Generous pinch of black pepper
One tablespoon brandy
One large, beaten egg
Milk to moisten
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| method: |
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.
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| This
is a traditional recipe for a treat
which is often eaten at the end of the
year at Hogmanay. But it needs to be
made several weeks in advance so that
it can mature. Indeed, it can be kept
for up to six months if kept in an airtight
container. Don't be put off by the formidable
list of ingredients. It is relatively
easy to make and every cook has his
or her own variations on the ingredients.
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