This recipe for Black Bun, which is a Scottish New Year treat, was shared with me by the late Harry Keen who is a much missed family friend. Back in December 1999, I ran a website and Harry wrote an article for me to post on the site for the millennium, about his memories of New Year in Edinburgh, when he was a boy. I will post his great article in a couple of weeks, but if you want Black Bun, it needs to be prepared now!
200gms plain flour
100 gms sugar
2 teaspoons ground ginger
2 teaspoons Jamaica pepper,
or allspice. 2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon cream of tartar,
400 gms currants
400 gms large blue raisins
50 gms chopped mixed peel
50 gms blanched almonds
aprox. 150 ml milk.
The Pastry for Black Bun
200 gms plain flour
100 gms butter
1 teaspoon baking pdr
Rub butter into flour and baking pdr.
Mix to a stiff consistency with cold water.
Grease well a 20 x 15 cm cake tin.
Roll out 2/3rds of the pastry to line the cake tin.
Make the black bun mixture by :- seiving the dry ingredients together, adding fruit, nuts and mixing thoroughly with the milk.
Pack carefully into pastry casing.
Turn over top edges of pastry.
Roll out pastry lid, damp the edges of pastry and cover with the lid, pressing edges together.
Brush over with beaten egg. Prick all over the lid with a fork, bake at reg 6, 200 degrees 'C', 400 degrees 'F' for 1 hour.
Reduce heat to reg 3, 170 degrees 'C', 325 degrees 'F', for a further 2 hours.
Protect top with double greaseproof paper or aluminium foil during cooking.
Should be stored for one month before using.