Black Bun (Hogmanay)
A traditional 'cake' to make for Hogmanay. It is a beautifully moist cake, wrapped in pastry to keep it moist.
9 oz (225g) self raising flour.
good pinch salt.
3 oz (75g) butter.
water to mix.
1 lb (400g) raisins.
1 lb (400g) currants.
2 oz (50g) chopped mixed peel.
2 oz (50g) whole almonds blanched and halved (skinless).
4 oz (100g) caster sugar.
8 oz (200g) self raising flour.
1 level teaspoon (5ml) ground ginger.
1 level teaspoon (5ml) ground cinnamon.
¼ level teaspoon (1.25ml) black pepper.
5 tablespoons (75ml) whisky.
5 tablespoons (75ml) milk.
Method for the Pastry:
- Sift flour and salt into a basin, rub in butter.
- Mix to a soft dough with water.
- Use 2/3rds. of the pastry to line a 7 ½ inch (19cm) round, loose bottomed cake tin.
Then the filling:
- Combine all the ingredients for the filling and press into the pastry case.
- Press the top of the pastry over the filling, dampen with water.
- Roll remaining pastry into a lid, place over the filling, seal edges well.
- Glaze with beaten egg.
- Cook for about 2 hours.
- Allow to cool in the tin before removing.
Oven: 350 F. 180 C. (adjust for a fan oven) Gas No.4
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