Black Bun Recipe

Black Bun picture


MethodMain Ingredient


 Shortcrust pastry12 Ounce (350 Gram Prepared)
 Plain flour8 Ounce (225 Gram)
 Cream of tartar1 Teaspoon
 Soda bicarbonate1 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground ginger1 Teaspoon
 Freshly grated nutmeg1⁄2 Teaspoon
 Seedless raisins12 Ounce (350 Gram)
 Currants12 Ounce (350 Gram)
 Chopped mixed peel4 Ounce (100 Gram)
 Chopped mixed nuts4 Ounce (100 Gram)
 Soft brown sugar4 Ounce (100 Gram)
 Egg65 Gram (1 Size 3 Egg)
 Whisky1⁄4 Pint (150 Milliliter)
 Milk3 Tablespoon
 Beaten egg/Milk2 Tablespoon (To Glaze)

Nutrition Facts

Serving size: Complete recipe

Calories 4091 Calories from Fat 912

% Daily Value*

Total Fat 100 g153.2%

Saturated Fat 24.5 g122.4%

Trans Fat 0 g

Cholesterol 406.3 mg

Sodium 1968.4 mg82%

Total Carbohydrates 702 g234.1%

Dietary Fiber 56.5 g226%

Sugars 349 g

Protein 72 g144.6%

Vitamin A 23% Vitamin C 503.6%

Calcium 81% Iron 80.7%

*Based on a 2000 Calorie diet


Preheat the oven to Gas 4, 350°F, 180°C.
Lightly grease an 8 in/20 cm, deep cake tin.
Reserve a third of the pastry, then roll out remainder and use to line cake tin, easing the pastry into sides of tin and to top.
Sieve flour, cream of tartar, bicarbonate of soda and spices into a large mixing bowl.
Add fruit, mixed peel, nuts and sugar, mix well.
Beat egg with the whisky, then add to mixture.
Mix with enough milk to give a moist consistency.
Spoon into the pastry-lined tin, packing down firmly with the back of a spoon.
Roll out remaining pastry, cut a lid to fit tin, dampen edges, then place on top of mixture.
Seal edges firmly.
Using a skewer, pierce the bun 4 times, right through to the base, then prick top with a fork.
Brush with beaten egg or milk and bake for 2-2 1/2 hrs.
During cooking, brush the top with egg or milk.
Remove from the oven and cool in tin.