Black Bun Recipe
Ingredients
| 12 oz/350 g prepared shortcrust pastry | ||
| 8 oz/225 g plain flour | ||
| Cream of tartar | 1 Teaspoon | |
| Soda bicarbonate | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| 12 oz/350 g seedless raisins | ||
| 12 oz/350 g currants | ||
| 4 oz/100 g cut mixed peel | ||
| 4 oz/100 g chopped mixed nuts | ||
| 4 oz/100 g soft brown sugar | ||
| 1 egg, size 3 | ||
| 1/4 pint/150 ml whisky | ||
| Milk | 3 Tablespoon | |
| Beaten egg or milk to glaze | ||
Directions
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.
Trim.
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.
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.
Trim.
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.
Chef
