Scottish Black Bun Recipes

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BLACK BUN



Black Bun image

_**Editor's note:** The recipe and introductory text below are from Christopher Trotter's book_ **The Scottish Kitchen** _As Trotter mentions, black bun is enjoyed at Hogmanay, which is the name for New Year's in Scotland._. This is a very traditional Scottish sweetmeat and is usually associated by most Scots with Hogmanay when it is eaten with a nip or two of whisky! It differs from most fruit cakes in that it is baked in a pastry case. It should be kept for several weeks to mature.

Provided by Christopher Trotter

Yield Makes about 16 slices

Number Of Ingredients 15

225 grams (8 oz/ 1 cup) butter
450 grams (1 lb/ 4 cups) plain (all-purpose) flour
1 teaspoon baking powder
butter for greasing
900 grams (2 lb/ 6 cups) raisins
1.35 kilograms (3 lb/ 8 cups) currants
225 grams (8 oz/ 2 1/4 cups) chopped almonds
350 grams (12 oz/ 3 cups) plain (all-purpose) flour
250 grams (8 oz/ 1 1/4 cups) soft brown sugar
2 teaspoons allspice
1 teaspoon ginger, cinnamon, freshly ground black pepper and baking powder
1 teaspoon cream of tartar
1 tablespoon brandy
1 beaten egg
about 150 ml (5 fl oz/ 2/3 cup) milk

Steps:

  • 1. To make the pastry case, rub the butter into the flour with the baking powder and add enough cold water to mix to a stiff dough. Leave to rest and roll out to a fairly thin sheet. Grease 2 x 20 cm (8-inch) loaf tins and line them with the dough, reserving enough to cover the top.
  • 2. Preaheat the oven to 110°C (225°F/ Gas 1/4).
  • 3. Make the filling. Mix all the dry ingredients together, then mix in the brandy, egg, and enough milk to moisten the mixture. Put it into the prepared loaf tins and cover with the remaining pastry. Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust. Prick all over with a fork and brush with egg wash. Bake in the oven for about 3 hours. When it is cool store in an airtight tin.

SCOTTISH BLACK BUN



Scottish Black Bun image

This has a spicy fruit and nut filling, much like a fruitcake, and is baked in a casing-lined deep cake pan.

Provided by Olha7397

Categories     Dessert

Time 2h30m

Yield 1 cake

Number Of Ingredients 19

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup cold butter
ice cold water
3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 teaspoon cream of tartar
1 teaspoon baking powder
3 cups seedless raisins
3 cups dried currants
2 cups blanched almonds, chopped
2 eggs
1/2 cup brandy
1/3 cup milk
1 egg, beaten

Steps:

  • PASTRY: In medium mixing bowl, blend flour and baking powder. Cut in butter until mixture resembles cornmeal. Add just enough cold water to form pastry into ball. On lightly floured board, roll out 2/3 of pastry into a circle large enough to line lightly greased 8 x 8 x 3 inch square cake pan or an 8 x 3 inch round cake pan, allowing enough pastry overhanging edge to seal with top crust. Chill remaining dough for top of bun while making filling.
  • FILLING: In large bowl, mix dry ingredients together. Add dried fruit, nuts, eggs, brandy and milk. Stir to mix well. Pack filling into pastry lined pan.
  • Roll out remaining pastry to square or circle large enough to cover filling. Moisten edges with water and seal with bottom crust. Prick with fork or make decorative slashes in top of bun. Brush lightly with beaten egg to glaze.
  • Bake in 300°F oven for 2 1/2 hours or until pastry is brown and cake tester inserted in centre comes out clean. Cool cake in pan for 10 minutes. Carefully remove to rack to complete cooling.
  • Canadian Living.

Nutrition Facts : Calories 8706.2, Fat 266.6, SaturatedFat 77.6, Cholesterol 889.9, Sodium 1631.3, Carbohydrate 1413.9, Fiber 95, Sugar 765.4, Protein 182.2

SCOTTISH BLACK BUN



Scottish Black Bun image

Make and share this Scottish Black Bun recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 2h55m

Yield 1 Loaf

Number Of Ingredients 19

12 ounces flour
6 ounces butter
1 pinch salt
1/2 teaspoon baking powder
cold water
milk, to moisten
1 lb seedless raisin
1 lb cleaned currants
2 ounces chopped blanched almonds
2 ounces chopped mixed peel
6 ounces plain flour
3 ounces soft brown sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon black pepper (or cayenne pepper)
3 tablespoons whiskey (or brandy )
1 large egg, beaten

Steps:

  • Pastry: Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make stiff dough Roll out the pastry and cut into five 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.
  • Preheat oven to 325°F.
  • Filling: 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 center slightly (it will rise as it cooks).
  • Brush the top with milk or the rest of the egg to create a glaze.
  • Bake 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.

Nutrition Facts : Calories 6600.7, Fat 183, SaturatedFat 92.6, Cholesterol 551.7, Sodium 2119.6, Carbohydrate 1188.4, Fiber 69.8, Sugar 661.9, Protein 106.4

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