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Title: Scotch Black Bun
Yield: 1 Loaf

Ingredients

      1    **  british measurements  **
 
  -------------------------------THE PASTRY---------------------------------
     12 oz plain flour
      3 oz lard
      3 oz butter or margarine
      1 pn salt
      1    cold water as needed
 
  ------------------------------THE FILLING---------------------------------
      1 lb raisins
      1 lb currants
      2 oz almonds; blanched & chopped
      2 oz mixed peel; chopped
      6 oz plain flour
      3 oz brown sugar
      1 ts allspice
    1/2 ts ground ginger
    1/2 ts ground cinnamon
    1/2 ts baking powder
      1 pn black pepper
      1    egg; beaten
      1    brandy to taste
      1    milk as needed

Instructions

Don't be put off by the formiddable list of ingredients. The recipe
is not as complicated as it looks. The result is a stunning feature
for your next Hogmanay.

**********

Directions: To make the Pastry: Grease an 8-inch loaf tin. Make the
pastry by rubbing the fats into the flour and salt and use enough
cold water to make a stiff dough. Roll out 3/4 of the pastry to line
the tin and reserve the rest to make a lid.

To make the Filling: Sift all the dry ingredients together and mix
all the fruits thoroughly and then combine the two, adding the brandy
to taste. Stir in almost all the beaten egg (reserving a little to
glaze the pastry). Add just enough milk to moisten the mixture.

Pack the filling into the pastry-lined tin and cover with the pastry
lid. Seal the edges well, lightly prick the lid with a fork. Using a
skewer pierce the lid and the mixture 4 to 6 times to allow the steam
to escape during baking. Brush the top with the left over beaten egg.

Cook for three hours in a preheated oven at 325oF / 160oC / gas mark
3. Cool in the tin, remove, and store in an airtight container.

Black Bun should be made at least one month in advance of Hogmanay
since it improves with the keeping. It will keep up to six months
quite well.

HINT: I find it easier to cut the pastry into the five pieces which
will make up the shell, using the tin as a rough guide for cutting. I
then press the very slight overlaps to seal the pastry shell. The
slightly thicker "seams" make it easier to get out of the tin. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair

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