Black Bun RecipeOrigin: Scottish Period: Traditional |
|
This is a Scottish recipe for a type of rich fruit cake within a pastry case that's traditionally served at Hogmanay. Like Christmas cake, Black Bun needs to be matured for several weeks before serving and will last several months in an air-tight container. Ingredients:
For the Pastry: 
Black Bun Preparation:Method:Begin with the pastry: Cube the lard and butter then add to a bowl along with the flour, salt and baking powder and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add just enough water to bring the resultant mixture together as a stiff dough. Roll the pastry out then grease a 20cm loaf tin. Using this as a rough guide cut out five pieces of dough large enough to fit the bottom, top and sides of the tin. Add these to the bottom and four sides of the tin sealing the overlaps as you go. Leave a little overlap at the top of the tin, this will make it easier to seal in the top pastry piece. Meanwhile add the fruit, peel and almonds to a bowl and mix together. Sift in the flour, spices and baking powder, mix to combine, then bind together with the egg, brandy and just enough milk to moisten (don't make it too wet). Pack this batter into the prepared tin then add the pastry lid, using a little milk to seal and pinching the edges together. Lightly prick the surface with a fork then use a skewer to make four steam holes. Press down on the centre to depress it lightly (it will rise back during cooking) then brush the top with a little milk and place the loaf tin in an oven pre-heated to 160°C and bake for about 160 minutes, or until the pastry is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin until you can handle then turn out onto a wire rack and allow to cool completely. Store for at least 3 weeks in an air-tight tin before eating. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Black Bun to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Fruit... More recipes for Nuts... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and fruit as primary ingredients: Savoury Pudding Salty Panna Ponco Chocolate Digestive Biscuits Chocolate and Citrus Steamed Cake/Pudding Chocolate Cake Mix Cyw Iâr Bricyll Gold and Brown Galliano Cake Blackberry Jelly Apricot and Pineapple Conserve with Cherries Pomegranate Summer Spritz Cocktail Plunderteig Double Blueberry Cheesecake Sorrel Meringue Pie Cobnut Fairy Cakes Kolokithoanthi Tiganiti Guelder Rose Sauce Spiced Brown Sugar Shortbread Madeira Cake II Cauliflower Roti Keik xulon karydiast Orange Sherbet Gode Paest Rhubarb Oatmeal Crumble Gorraasa Strawberry Galette Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
