Black Bun

Traditional Black Bun, perfect for first footing on Hogmanay and New Years Day.

📝 Ingredients

• 300 g Plain Flour
• 150 g Block Margarine or Butter (cold; cubed)
• 1/2 tsp Salt
• 4 tbsp Cold Water
• 1 Free-range Egg (beaten; for glazing; at room temperature; see Egg Size note below)
• 200 g Plain Flour
• 450 g Dried Mixed Fruit (currants, raisins, sultanas...)
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Mixed Spice
• 1/4 tsp Ground Black Pepper
• 100 g Soft Light Brown Sugar
• 100 g Dried Mixed Peel
• 50 g Flaked Almonds
• 1/2 tsp Bicarbonate of Soda
• 2 tbsp Whisky or Orange Juice
• 1 Free-range Egg (at room temperature; see Egg Size note below)
• 3 tbsp Milk

👨‍🍳 Instructions

1. 1--- For the Pastry ---
2. 2Sift the flour into a large bowl and rub in the butter/margarine with your fingers, until the mixture resembles bread crumbs.
3. 3Add the salt and 3-4 tablespoons of cold water and mix into a soft dough you'll probably need to use your hands).
4. 4Knead the dough together and form a ball. Wrap in cling film and place in the fridge whilst you make your Black Bun filling.
5. 5--- For the Filling ---
6. 6Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4). Grease and line a 2lb loaf tin (or a 7 inch round cake tin) with greaseproof paper. Set aside.
7. 7Mix all the filling ingredients in a large bowl - is should be of a sticky consistency. Set aside.
8. 8On a lightly floured surface, roll out 2/3 of the pastry thinly. Drape into your pre-lined tin and press up against the sides.
9. 9Spoon in the filling to the pastry-lined tin and push down with the back of a spoon.
10. 10Roll out the remaining pastry to the same thickness as before, large enough to cover the top of your tin. Brush the edges of the pastry with a little water and press on top of your black bun to seal. Trim the edges and crimp with a fork to finish.
11. 11Glaze with a beaten egg, prick some holes in the top of the pastry and bake for 2 hours. If you feel your black bun is looking a little brown on top, cover with a sheet of tin foil half way through the bake time.
12. 12Remove from the oven and allow to cool completely in tin before turning out to cut and serve.