Black Bun
A community recipe by Crafty CookieNot tested or verified by Nigella.com
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Sieve flour into mixing bowl and add salt Rub in fats to flour Add sufficient water to make a pliable dough Rest for 30 minutes in fridge Roll out 3/4 of pastry and line baking tin Roll out remaining pastry into a round large tin enough to slightly overlap the base Set aside Sieve all dry ingredients into a large mixing bowl Add dried fruit Add the egg, alcohol and sufficient buttermilk to form a moist but not soggy mixture Moisten the pastry edges in the cake tin Pour into the pastry case, making it slightly higher in the centre Cover cake with pastry lid, and trim Brush over the top with beaten egg Prick all over the pastry top with a fork Bake at 160c for 1 hour Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake Cool in the tin on a wire rack for 30 minutes, then remove from tin
Sieve flour into mixing bowl and add salt Rub in fats to flour Add sufficient water to make a pliable dough Rest for 30 minutes in fridge Roll out 3/4 of pastry and line baking tin Roll out remaining pastry into a round large tin enough to slightly overlap the base Set aside Sieve all dry ingredients into a large mixing bowl Add dried fruit Add the egg, alcohol and sufficient buttermilk to form a moist but not soggy mixture Moisten the pastry edges in the cake tin Pour into the pastry case, making it slightly higher in the centre Cover cake with pastry lid, and trim Brush over the top with beaten egg Prick all over the pastry top with a fork Bake at 160c for 1 hour Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake Cool in the tin on a wire rack for 30 minutes, then remove from tin
Introduction
A cake traditionally eaten at Hogmanay in Scotland. Use a 9" loose bottomed tin. Keeps well in an airtight tin or in aluminium foil. I froze it and it kept successfully for up to 6 months.
A cake traditionally eaten at Hogmanay in Scotland. Use a 9" loose bottomed tin. Keeps well in an airtight tin or in aluminium foil. I froze it and it kept successfully for up to 6 months.
Ingredients
Serves: 0
Metric
Cups
- ⅞ kilogram currants
- ½ kilogram raisins
- ½ kilogram sultanas
- ½ kilogram plain flour
- ¼ kilogram caster sugar
- ¼ kilogram mixed peel
- ¼ kilogram ground almonds
- 14 grams cinnamon
- 14 grams ground ginger
- 1 teaspoon allspice
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons brandy
- 1 egg (beaten)
- buttermilk (or milk soured with lemon juice)
- 340 grams plain flour
- 85 grams margarine (hard)
- 85 grams lard
- 28 grams caster sugar
- 1 pinch of salt
- water
- 2 pounds Zante currants
- ⅞ pound raisins
- ⅞ pound golden raisins
- ⅞ pound all-purpose flour
- ½ pound superfine sugar
- ½ pound mixed peel
- ½ pound almond meal
- ½ ounce cinnamon
- ½ ounce ground ginger
- 1 teaspoon allspice
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons brandy
- 1 egg (beaten)
- buttermilk (or milk soured with lemon juice)
- 12 ounces all-purpose flour
- 3 ounces margarine (hard)
- 3 ounces lard
- ⅞ ounce superfine sugar
- 1 pinch of salt
- water
Method
Black Bun is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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