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Black Bun

Author/Submitted by:
Servings: 1
Categories: Alcohol / Cakes / Desserts / Holidays

8  oz  Flour
1  lb  Currants
1  lb  Raisins
2  oz  Mixed peel, chopped
4  oz  Caster sugar
4  oz  Almonds, blanched & chopped
1/4  pt  Milk
1  t  Ground cinnamon
1  t  Ground ginger
1/2  ts  Ground allspice
  pn  Ground cloves
  pn  Black pepper
1/2  ts  Bicarbonate of soda
1  tb  Brandy
12  oz  Shortcrust pastry
1    Egg, beaten for glazing

Set oven to 350F or Mark 4. Mix the flour, bicarbonate of soda, spices and sugar in a bowl. Add the raisins, currants, mixed peel and almonds. Moisten the mixture with the milk and brandy and stir well. Roll out two-thirds of the pastry to line a well greased 10 inch cake tin. Fill with the fruit mixture and make a lid with remaining pastry. Seal the edges using a little cold water; press firmly. Brush with beaten egg. Finally make four holes with a skewer right to the bottom of the tin. Bake for 2-2 1/2 hours; the cake is ready when a skewer pushed in comes out clean. If the top is browning too much, protect with greaseproof paper. Cool, slice and serve. This festive cake is traditionally eaten at Hogmanay.

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