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Black Bun

Submitted by Crafty Cookie 11 June 2009

This cake keeps well in airtight container or in aluminium foil. This recipe can be frozen successfully for up to 6 months at - 18 degrees centigrade.



For the cake,2lbs currants,1lb muscatels (raisins),1lb sultanas,1lb plain flour,1/2lb caster sugar,1/2lb mixed peel,1/2lb ground almonds,1/2oz cinamon,1/2oz ground ginger,1 teaspoon allspice,1/2 teaspoon ground black pepper,1/2 teaspoon salt,1 heaped teaspoon baking powder,2 tablespoons brandy (or spirit of choice),1 beaten egg,buttermilk (or milk soured with lemon juice), , For the Case,12oz plain flour,3oz hard margarine,3oz lard,1oz caster sugar,pinch salt,water,, ,


1 Sieve flour into mixing bowl, add salt.
2 Rub in fats to flour.
3 Add sufficient water to make a pliable dough.
4 Rest for 30 minutes in fridge.
5 Roll out 3/4 of pastry and line baking tin.
6 Roll out remaining pastry into a round large enough to slightly overlap the base of a 9 round loose bottomed cake tin.
7 Set aside.
8 Sieve all dry ingreedients into a large mixing bowl.
9 Add dried fruit.
10 Add the egg, alcahol and sufficient buttermilk to form a moist but not soggy mixture.
11 Moisten the pastry edges in the cake tin.
12 Pour into the pastry case, making it slightly higher in the centre.
13 Cover cake with pastry lid, and trim.
14 Brush over the top with beaten egg.
15 Prick all over the pastry top with a fork.
16 Bake at 160c for 1 hour.
17 Reduce heat to 150c for remaining 2 hours or until pastry crust is golden brown and skewer comes clean out of the cake.
18 Cool in the tin on a wire rack for 30 minutes, then remove from tin.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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