Scottish black bun

Recipe from: 8/5/1999 12:00:00 AM

Ingredients 20
Servings 0
Time

Ingredients

  • CRUST
  • 530
    ml
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    salt
  • 65
    ml
    butter
  • 15
    ml
    sugar
  • FILLING
  • 450
    g
    seedless raisins
  • 225
    g
    currants
  • 50
    g
    almonds, chopped
  • 100
    g
    mixed citrus peel
  • 65
    ml
    soft brown sugar
  • 400
    ml
    cake flour
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 2
    ml
    nutmeg
  • 1
    ml
    black pepper
  • 2
    extra-large eggs
  • 125
    ml
    milk
  • 10
    ml
    rum
 

Method

2 hrs 15 min - 2 hrs
 
Preheat the oven to 160ºC and spray a 20 cm cake tin with non-stick spray.
Sift the dry ingredients together and rub in the butter until the mixture resembles fine breadcrumbs.
Add enough iced water to form a soft dough, wrap in plastic wrap and chill for 30 minutes.
Meanwhile prepare the filling:
Place all the ingredients except the eggs, milk and rum in a mixing bowl and mix until coated with the flour.
Beat the eggs, milk and rum together with a fork and add to the dry ingredients.
Mix and set aside.
Roll out two thirds of the dough on a floured surface and use to line the cake tin (do not trim the edges).
Spoon the fruit mixture into the cake tin and fold the sides of the dough over the mixture.
Brush lightly with a little water and roll the remaining third of the dough into a circle.
Place on top of the filling, trim the edges and press down lightly.
Cut strips from the leftover dough and arrange in a lattice pattern on top.
Pierce three small holes in the pastry for the steam to escape.
Brush with a mixture of whisked egg yolk and milk and bake for 2 1/4-2 1/2 hours.
Cool the cake in the tin before removing and cool completely on a wire rack.
Store in an airtight container together with an apple to mature.
Serve thinly sliced.
Makes 1 medium-sized cake.
 

Read more on: bake  |  fruit
 

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