Scottish Christmas Bun RecipeOrigin: Scottish Period: Traditional |
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This is a version of the classic Scottish Black Bun but intended to be served at Christmas rather than Hogmanay. Just like the Black Bun this cake should be made at least 2 weeks before it's due to be served (preferably even longer). Ingredients:
For the Pastry: 
Scottish Christmas Bun Preparation:Method:Sift together the flour, spices and baking soda into a bowl at least 2 or 3 times then add the fruit, nuts and sugar. Bring the ingredients together to a batter by mixing in the eggs and the brandy. Set aside for the flavours to mingle as you make the pastry. Cube the butter then add to a bowl along with the flour. Rub together with your fingers until the mixture resembles fine breadcrumbs then add just enough water to bring the mixture together as a dough. Turn onto a lightly-floured surface. Cut 1/4 off the dough and set aside. Meanwhile, roll the 3/4 of the dough you have out quite thinly and use to line the base and sides of a well-greased 20cm loaf 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. Pack the batter you made earlier into the prepared tin then roll out the reserved pastry to form a lid and 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 150 minutes, or until the pastry is golden and a skewer inserted into the centre of the cake emerges cleanly. Store in an air-tight tin for at least 2 weeks to allow the cake to mature before serving. Find more Christmas Recipes Here |
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